Preheat the oven to 190°C/375°F/gas mark 5. Line
a baking tray with parchment paper.
Roll out the puff pastry into a 30cm x 20cm rectangle.
Beat the egg yolk with the milk in a small bowl, then brush the pastry with this egg wash and place on the lined baking tray.
Sprinkle the chilli flakes over the pastry, then the grated
Cheddar. Scatter over the sundried tomatoes and season well with salt and pepper, then add the crumbled goat’s cheese
Bake in the oven for 10 to 16 minutes, until the
pastry is golden brown. Transfer the tart onto a serving platter. Garnish with the fresh basil and cut into four or eight portions to serve.