quick goat cheese tart

Nigel Slater's Real Food is one of my favorite cookbooks. I'm not sure this speaks more to the shabby state of modern binding or to my obsession with his high fat and higher flavor recipes, but my hard copy is beginning to fall apart. Anyway, this is as simple as things get - find yourself a goat cheese crottin, or failing that, a log, sliced into thirds. Place on a square of puff pastry, pull the sides up and pinch together in pleats up the side of the cheese, but not covering the top. Sprinkle a healthy sprigs worth of fresh thyme on top. Give the pastry an egg wash, and put in the oven for about 20 minutes, or until the puff pastry is golden brown. I like to eat this, warm, with either quite an astringent salad, or, alternatively, grapes and nice, fresh, green apple.