On a slightly floured surface, roll out the puff pastry approximately to a thickness of 3mm for the base, and then chill in the fridge for about an hour.

Cover the round puff pastry with sliced tomatoes, sesame seeds and olive oil.  Pre-heat the oven to 180 degrees C and cook the pastry for 25 minutes until crispy.  In the meantime, prepare the dressing by heating some olive oil in a pan and sweat the shallots until tender.  Add the red pepper and cook gently for another 1 minute, then add the balsamic vinegar and chives.  Season and keep warm.

Cut the prawns in half and season them.  Heat the remaining oil in a non-stick pan and sauté the prawns for 30 seconds on each side.  Place the tart in a warm place, place the prawns neatly on top and spoon the dressing around them.

For garnish, serve with marinated roquette.