120 g roquefort
40 g butter, softened
1 tbsp basil, thinly sliced
2 punnets cherry tomatos, slice a few in half
2 tbsp capers
1/4 red onion, thinly sliced
1 tbsp palm sugar
2 sheets frozen puff pastry
Preheat oven to 220 degrees.
Combine roquefort, butter and basil in a bowl. Season.
In a rectangular tart tin arrange the tomatoes, capers and red onion. Sprinkle over sugar.
Cut pastry to fit the top of the tin. Spread over roquefort mixture. Carefully place pastry, mixture side down, on top of the tomatoes. Gently press the pastry inside the tin to squish up all the tomatoes.
Place in oven and cook for 20-30 minutes or until pastry is golden brown.
Allow to cool slightly before turning out of the pan.
When you are ready to serve, drizzle over a little extra virgin olive oil and fresh basil.