Heat oven to 190C/170C fan/gas 5.
Slice the tops off the garlic bulbs and sit
on a sheet of foil. Drizzle over 1 tbsp of
the oil, season and wrap into a parcel.
Roast for 50 mins or until soft, then leave
to cool – this can be done the day before.
Use a sharp knife to cut the pastry into
quarters. Roll out each piece and cut into
a 14cm-diameter circle. Use a saucer as a
guide if you don’t have a cutter. Pop the
circles on a baking tray and score a 1cm
border around the edge of each, being
careful not to cut all the way through.
Avoiding the border, prick the pastry
all over with a fork, then chill.
Increase oven to 200C/180 fan/gas 6.
When the garlic is cool enough to handle,
squeeze the flesh from the bulbs into
a bowl. Add the mustard, remaining oil
and some seasoning, and use a fork to
mash to a paste. Spread this over the
pastry, leaving the border clear, then
top with the tomato halves, skin-side
down, and season well.
Brush the edges of the pastry with egg,
crumble over the goat’s cheese and bake
for 25-30 mins until the pastry is golden
and crisp, and the tomatoes are starting
to shrivel. Remove from the tray and
allow to cool to room temperature.
Scatter over the basil before serving.