Ingredients
10 total- 2 cloves of garlic, crushed
- 2 tsp of light brown sugar
- 2 tsp of balsamic vinegar
- 2 tsp of thyme
- 375 g of block puff pastry
- 1 handful of plain flour, for dusting
- 1 red onion, finely sliced
- 30 g of butter
- 3 tsp of olive oil
- 600 g of mixed tomatoes, cut in half and deseeded
Method
6 stepsStep 1
Preheat oven to 200°C/180°C fan/gas 6. Make sure the tomato seeds are all removed – this will stop your pastry getting soggy.
Step 2
Toss the onion and tomatoes in the olive oil and season with a little salt and pepper. Put out in a single layer on a baking sheet and roast for 20 mins, until the tomatoes have dried out slightly, and the onions are golden.
Step 3
Melt the butter in a 24cm non-stick, ovenproof frying pan. Add the garlic and fry for 1 min before adding the sugar and balsamic vinegar. Stir and allow to lightly caramelise.
Step 4
Remove from the heat, sprinkle over the thyme and lay the tomato mixture in a single layer in the pan, tucking together tightly so as not to leave any spaces in between.
Step 5
Increase the oven temperature to 220°C/200°C fan/gas 7. Roll the pastry on a lightly floured surface into a circle slightly larger than the pan – about 26cm wide.
Step 6
Carefully lay the pastry over the tomatoes, tucking the excess down the sides. Prick the pastry all over with a fork. Transfer to the oven and bake for 20-30 mins, until golden and crisp. Let it sit for 10 mins, run a knife around the edge and carefully turn out onto a plate. Scatter with basil leaves and serve in slices.