Ingredients
- 500g tomatoes, varies sizes and types is best and some firmer small tomatoes
- puff pastry, 1 sheet
- balsamic glaze
- brown sugar, a tablespoon
- butter, 1tbsp
- olive oil
- thyme
- goats cheese (pasteurised)
Method
- Pre heat the oven to 200 degrees c
- Rinse tomatoes and chop (halves for cherry, more for bigger tomatoes)
- Using an oven proof frying pan melt the butter and a splash of oil to stop it burning
- Add the brown sugar and let it dissolve
- Place the tomato’s in the pan face down and let the butter and sugar cook them a little and start to caramelise the bottom
- Place a few thyme leaves in the mix and add a squeeze of balsamic
- Put the pastry on top of the mix, tucking the edges of the pastry under itself to form a double layer around the edges of the dish
- Place in the oven for 20 minutes
- Remove and using a plate on top of the pan turn the tart out
- Top with further thyme, goats cheese and a last squeeze of balsamic
- Eat with a salad and ideally a large glass of pale rose
