london’s borough market is a food lover’s paradise. stocked with a huge range of fresh fruit, vegetables and herbs; fish, seafood and meat; cheeses, breads and preserves; chocolates, cakes and other sweet treats as well as drinks (alcoholic and not), kitchen essentials such as spices and not so essential pots and pans, it is a place where money quickly leaves my purse and i become laden with bags.

every time i visit i try to buy at least one new thing. this week it was a pot of fresh goats’ curd from neal’s yard dairy.

the curd was like the freshest soft goats’ cheese you’ll ever taste - a perfect partner for the beautiful tomatoes that i also bought.

roasted tomato and goats’ curd tart (serves 4-6)

200g goats’ curd

2 handfuls of chopped basil

1 handful of chopped mint

1 small red onion, finely chopped

2 tablespoons toasted pine nuts

2 cloves garlic, crushed to a paste

zest of 1 lemon

1 x 375g pack of puff pastry

8 tomatoes, thinly sliced

heat oven to 190c.

mix the goats’ curd with the herbs, red onion, pine nuts, garlic and lemon zest. season to taste.

roll out the pastry and place on a baking tray. score a line around the edge of the pastry, about 1cm from the edge, only cutting about halfway through the pastry. this will allow the outside edge to puff up and make the crust for your tart.

spread the curd mix evenly over the pastry, inside the line you have marked. arrange the tomato slices on top of the goats’ curd, overlapping slices slightly and making a pattern which looks nice.

bake the tart in the pre-heated oven for 50-60 minutes, until the pastry is golden brown and the tomatoes are roasted. leave to cool for 5 minutes before serving. this is nice with a rocket salad, with a lemon or balsamic dressing.