Tomato and tarragon puff pastry tart

Method

1. Preheat the oven to 200ºC/Fan 180ºC.
2. Whip the goat’s cheese and yoghurt together until combined. Unroll the pastry (including its baking paper) on a baking sheet and spread the whipped goat’s cheese mixture evenly over the surface, leaving a 1cm border all the way around the edge.
3. In a bowl, toss the tomatoes with the oil, season with black pepper, and add the tarragon. Toss together, then spread evenly over the goat’s cheese mixture. Bake for 25 minutes, until the tomatoes have cooked down and the pastry is crisp.
4. Remove from the oven and sprinkle over the lemon zest and juice. Drizzle lightly with the pomegranate molasses and serve.