Tomato and basil tart

Ingredients for 4 people: 250g of flaky pastry 6 nicely ripe tomatoes 6tbsp of olive oil 20 leaves of basil 1tbsp of thyme 1tbsp of tomato concentrate Salt, pepper to taste Directions: Scald the tomatoes, peel and remove the stalks. Cut into thick slices (1/2 cm) and remove the seeds. Blend the basil and 5tbsp of olive oil in a blender. Add a tbsp of olive oil to the tomato concentrate. Coat the pastry base with the tomato concentrate. Leave a rim of 1.5cm around the edge. On top of the concentrate, spread a little of the basil paste and half the thyme. Arrange a layer of tomatoes, then a second, around the edge and in the centre. Add the remainder of the basil paste and thyme. Season with salt and pepper. Cook in a hot oven (225°) for 18 to 20 minutes.