Cherry Tomato Tart

I have been silent for almost two weeks - power cuts and slow or non existent Internet speeds have made it impossible to update this or any of my other blogs or web sites. This is the norm now in Zimbabwe. Today I am online and will, I hope, be able to post more often. One always wonders what to do with cherry tomatoes - they are good in salad but one tires of them. This is a way to use up the fruit. It makes a quick light lunch if served with salad and good bread - or a starter to be served before a chicken or pork dish. 375 grams puff pastry 200 grams feta cheese 1 tablespoon chopped chives 1 tablespoon chopped thyme leaves 2 tablespoons olive oil 250 grams cherry tomatoes, halved -- (8 3/4 ounces) 1 teaspoon white sugar 3 tablespoons grated parmesan or other strong cheese Preheat oven to 180C (350F). Roll the pastry out to a rectangle about 10 x 14 inches, place on to a baking tray lined with baking paper. Fold in the edges of the pastry to make a border pinching the edges together, prick the base with a fork and chill for 30 minutes. (If preferred this can be made in a round shallow cake tine. Mash the feta cheese with the herbs, then spread over the base. Place the tomatoes, cut side up over the goats cheese, season well with salt and pepper. Brush the edges of the pastry with beaten egg, bake for 10 minutes, remove from the oven sprinkle with parmesan then return to the oven for a further 10-15 minutes.