Step 1

Preheat oven to 220 degrees C (425 F).Line a baking tray with baking paper.

Step 2

Cut your sheet of pastry in half so you have two tart bases.

Step 3

Brush the edges of the pastry with beaten egg. Fold the edges over approximately 1 cm (1/2 inch) to form a border. Brush the edges again with beaten egg.

Step 4

Score the inside of the pastry thoroughly with a fork. Bake for 5-7 minutes. Remove the pastry bases from the oven and lower the temperature to 200 degrees C (390 F).

Step 5

Meanwhile, add the cream cheese to a small bowl along with the garlic, spring onion, lemon zest and season with salt and pepper. Mix the cream cheese mixture until smooth.

Step 6

Gently top the partially cooked pastry bases with the cream cheese mixture and spread it evenly. Return the pastry to the oven. Bake for a further 5-7 minutes, or until cooked through.

Step 7

Slice your tomatoes lengthways into three pieces.

Step 8

Finely slice your basil into strips.

Step 9

Remove the pastry from the oven when it is cooked through and the edges are golden.

Step 10

Top the pastry with the tomato slices, overlapping slightly. Garnish with the basil. Serve immediately and enjoy!