Weeknight shoyu ramen

Ingredients

• 1 sheet all-butter puff pastry, chilled
• 600 g mixed tomatoes, thickly sliced
• 2 tbsp Dijon mustard
• 75 g Gruyere, coarsely grated
• 1 handful basil leaves

Method

1. Heat the oven to 200C fan and line a baking sheet.
2. Salt the tomato slices and rest on kitchen paper 15 minutes.
3. Roll the pastry, leaving a 4 cm border, and spread mustard inside it.
4. Shingle the tomatoes over the cheese, then fold and pleat the border.
5. Bake 35 minutes until golden underneath, not just on top.
6. Finish with basil, flaky salt and olive oil.