Cut the tomatoes into 1cm slices. Place them in a colander or sieve and toss with ½ tsp of salt. Let it sit until ready to use (this will draw out excess moisture from the tomatoes). Preheat the oven to 220°C.

Unroll the puff pastry sheet and lightly score a 2cm border around the edges. Using a fork, prick the pastry inside the border. Once the oven is hot, par-bake the puff for 10-15 mins until lightly golden and puffy. Once par-baked, using a spoon, gently press the pastry down, leaving the border puffy.

Meanwhile, crumble the feta into a small food processor or blender, add the Greek yoghurt and 2 tbsp of olive oil. Blitz until broken down and fluffy. Season with the zest of ½ a lemon and pepper. Cover and refrigerate until ready to serve.

Peel and thinly slice the onion. Pat the tomato slices dry, and place them into a clean bowl with the onion and ras el hanout, toss together. Add the spiced tomato mixture onto the pastry, making sure to not get any on the border. Drizzle with another 1 tbsp of olive oil and bake for 25-30 mins, until the pastry is golden brown.

For the gremolata: Tip the toasted almonds onto a chopping board and roughly chop. Finely chop the parsley (stalks and all), then tip the almonds and parsley into a small bowl with the juice of the zested lemon and 70ml of olive oil. Season with salt, mix together and set aside.

Meanwhile, add the juice of the remaining lemon into a large bowl. Whisk in 40ml of olive oil, season with salt, pepper and sugar (if needed).

Cut the tart into 8 and share between your plates. Dollop the whipped feta onto the tart and drizzle over the nutty gremolata. Toss the watercress into the lemon dressing and serve alongside.