1: Pop the oven on at 180C.

2: Peel and roughly chop the garlic. Heat a frying pan over a medium heat and add the chopped tomatoes, tomato purée and garlic, and cook for 5-10 minutes until nice and thick. Once the sauce is cooked and thickened, remove from the heat to let it cool. 

3: Unroll the puff pastry onto a large flat baking tray. Using a sharp knife, lightly score the pastry around the edge to create a 2cm border - you want to make just a light indentation, but don’t cut all the way through. 

4: Brush the border of the pastry with the milk (or dab it on with your finger) and use a fork to prick the centre of the pastry a few times. Spread the cooled tomato sauce evenly across the centre area of the tart, right to the inside edge of the border. If using any toppings, scatter these over now.

5: Finish by sprinkling with the mozzarella cheese and pepper. 

6: Bake in the oven for 30-35 minutes until the pastry has puffed up around the edge and is golden brown. The cheese will be oozing and golden. Let it stand for a few minutes before cutting into pieces to serve.