Use a little bit of extra butter to lightly grease a tart tin or baking dish.

Place your flour, herbs, salt and butter into a food processor. Pulse your ingredients until the mixture resembles coarse breadcrumbs.

Add in your cream cheese and pulse again until the mixture is well combined.

Add in the water and pulse the mixture until it begins to form together in small clumps.

Turn your dough out onto a clean bench top and use your hands to bring the dough together to form a smooth dough ball.

Press the dough between 2 sheets of baking paper and roll out thinly using a rolling pin. Roll your dough until it is large enough to line your tart tin and about 5mm thick.

Transfer your dough into your tart tin. Press the dough into the sides and trim any excess. Use a fork to pierce all over the base of your tart dough before placing it in the fridge to chill for 30 minutes.

Preheat your oven to 170 degrees, fan bake.

Place all of your filling ingredients into a small mixing bowl.

Mix the ingredients until well combined and then pour the filling into your prepared tart base.

Cut your cherry tomatoes in half lengthwise.

Cut your large tomato in to quarters, scoop out he seeds and then cut each slice into thirds.

Use your sliced tomatoes to decorate the top of your tart, making sure to place the cut side of the cherry tomatoes upwards. I have arranged mine with the cherry tomatoes around the outside and in the center of the tart with the large tomato slices forming an fanned ring between them.

Carefully transfer your tart into your oven and bake for 30-35 minutes or until the surface is golden and the pastry is baked through.

Allow to cool slightly and then season with salt and pepper.

Slice and then serve.

This is great served warm or cold.

Wrap well with cling film and store in the fridge for 2-3 days