Preheat oven to 200C.

Roll out dough to a large square. I had leftover dough and created a border around the edges so they were lifted.

Cut tomatoes into large slices. Cut the spring onions lengthwise. Cut large chunks of Brie (or whatever cheese).

Place Brie on the base of the tart. Load up the tomatoes on top to cover the tart, and place spring onions on top.

Drizzle with plenty olive oil and a small amount of balsamic. Sprinkle generously with salt and pepper.

Bake for around 20-25 minutes. (Until the base is crispy and browned on bottom). Sprinkle with basil and a bit more balsamic!