To make the pastry, combine the flour and salt on a work surface or in a large shallow bowl. Rub in the butter until the mixture resembles large, coarse crumbs. Make a well in the center.

Crack the egg into a small bowl, beat in 2 ½ tablespoons water, then add to the flour mixture and stir it through until the mixture comes together to form a soft dough. Add another 2 teaspoons water if required to bring the dough together.

Roll the pastry out on a lightly floured surface, to fit six 3 ¼ inch loose-based tart (or flan) tins. Ease the pastry into the tins, gently pressing into the side of each tin, then trimming the pastry edges. Prick the bases and chill in the fridge for 20 minutes while preparing the other ingredients.  The pastry for these tartlets is lovely and pliable to work with, and crumbly and delicious to eat! Instead of making six tartlets, you could make five slightly larger ones, using 4-inch tart tins.

Preheat the oven to 350°F. 

Spread each pastry case with about ½ teaspoon mustard, or a little more if you prefer. Over the mustard, arrange 12 cherry tomato slices, quite close together, or a thick slice of tomato. Sprinkle each with ½ teaspoon thyme, then scatter over the goat’s cheese. Drizzle with a little olive oil and season with sea salt and freshly ground black pepper. 

Bake for 20–25 minutes, or until the pastry is golden. Allow to cool for 5 minutes before removing from the tart tins. 

These tartlets are wonderful enjoyed just warm, within a few hours of baking, with salad. They will keep in an airtight container in the fridge for a few days; bring to room temperature for serving. Makes 6.

Recipe and images used with permission from Le Picnic by Susy Ashford, © Smith Street Books 2017. Photos: Chris Middleton.