Roasted Tomato and Parmesan Tart

We didn't follow the recipe to the letter. We made it with the shortcrust pastry from Gary Rhodes' New Classics instead of the block puff pastry - don't. Use block puff pastry, or try a different recipe for shortcrust pastry, if you must.

Then, while I was struggling with the pastry, my dear BF began preparing the filling, and before I knew what was going on he had added his 'special touch'. He thought 2 tablespoons of mascarpone and one of mustard couldn't be enough, so he just threw in an egg, and, as we wouldn't be able to fold the parmesan into the puff pastry he just threw that into the mix as well.

The result was quite nice, but slightly tasteless (where did the garlic go?), and it was definitely not enough. Between the two of us we finished up three quart of the tart (although admittedly we were really hungry), but I just can't see this as a main dish for 6. Made with puff pastry, the best tomatoes you can get and more garlic and thyme I expect that it can become a nice appetizer, but that's still a small way to go.