Preheat the oven to 220C. Allow the pastry to come up to room temperature a little before unrolling. Find your largest flat baking sheet and roll the pastry out so it fits it pretty much perfectly. Carefully lift on to the baking sheet.
Score a a 3cm rim all around the pastry and arrange the tomatoes over the pastry within this area. Drizzle with the oil and season with plenty of black pepper. Bake for 5 minutes Scatter over the cheese and then return to the oven for a further 5-10 minutes until golden and bubbling. Slice and serve.
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|Serving Size: 1 Serving (308g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 450 (64%)|
|Amt Per Serving||% DV|
|Total Fat 50g||67 %|
|Saturated Fat 18.9g||95 %|
|Monounsaturated Fat 20.7g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 43.3mg||13 %|
|Sodium 841.3mg||29 %|
|Potassium 442.7mg||12 %|
|Total Carbohydrate 48.7g||14 %|
|Dietary Fiber 3.4g||13 %|
|Sugars, other 45.3g|
|Protein 17.2g||25 %|
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Calories per serving: 702
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