Ham & Cheddar Puff Pastry Tart with Roma Tomatoes

Heat the oven to 200 °C (400 °F) and line a sheet pan with parchment. Unroll the puff pastry on a lightly floured counter and lay it on the pan.

Tip: Keep the pastry cold until the oven is hot; warm pastry melts instead of puffing.

With a small knife, score a line 2 cm in from the edge all the way round without cutting through. Prick the centre all over with a fork, then brush the border with the melted butter.

Bake the plain pastry at 200 °C (400 °F) for 12 to 14 minutes, until the border has puffed and turned pale gold. Press the soft centre down flat with the back of a spoon.

Tip: This first bake sets the base so the tomatoes cannot make it soggy.

Spread the Dijon mustard over the centre, then layer on the ham, half the cheddar and the tomato slices in overlapping rows. Scatter over the rest of the cheddar, the thyme leaves, the salt and pepper.

Return the tart to the oven for 15 to 18 minutes, until the border is deep golden, the cheese is bubbling and the tomato edges have wrinkled.

Meanwhile, whisk the lemon juice with the olive oil and a pinch of salt in a large bowl. Add the salad greens just before serving and toss until lightly coated.

Rest the tart on the pan for 5 minutes so the cheese sets, then cut it into squares. Serve each square with a pile of the lemon-dressed greens.