Tomato and tapenade tart

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin. Cut out a rough 33cm circle (use a dinner plate to help you if you want to get it perfectly round).
2. Put the sliced tomatoes in a single layer on several sheets’ thickness of kitchen towel, then put more sheets on top and gently press down so the tomato juices are absorbed.
3. Line a flat baking sheet with non-stick baking paper and lay the puff pastry circle on it. Using the tip of a sharp knife, score a 1cm border. Spread a thin layer of tapenade inside the border, then arrange the tomatoes on top in circles, slightly overlapping as you work, to cover all the pastry. Scatter the sugar over the top of the tomatoes, then brush the pastry edge with beaten egg.
4. Bake for 20 minutes until the pastry is puffed and lightly golden at the edges, then turn the oven down to 150°C/130°C fan/gas 2 and bake for 45-50 minutes more until the tomatoes are shrivelled and sweet and the pastry is crisp.
5. Remove from the oven, drizzle over a little olive oil and scatter over basil leaves. Slice and serve.