1. Preheat oven to 200°C (180°C fan-forced).

2. Join pastry sheets by overlapping one pastry sheet over the other by 1cm, then pressing the edge firmly to seal. Lift pastry into a greased 11cm x 35cm rectangular loose-based flan tin. Ease pastry into sides; trim edges. Prick pastry well with a fork. Line pastry with baking paper, fill with dried beans, rice or pastry weights. Bake for about 15 minutes or until browned lightly. Remove paper and beans.

3. Meanwhile, place tomatoes, cut side up, on a baking paper-lined oven tray; drizzle with oil and vinegar, sprinkle with salt and pepper. Roast for about 10 minutes or until starting to soften.

4. Beat the eggs in a medium jug or bowl with the cream, thyme and a pinch of salt and pepper.

5. Sprinkle the cheddar cheese into the pastry case. Place tomatoes in pastry case. Crumble the goat's cheese around the tomatoes. Carefully pour the egg mixture into the tart case; bake for a further 10 minutes or until set and browned.

6. Serve tart with green salad, if desired. Suitable to freeze. Not suitable to microwave.