Directions
- 1Fry off your tomatoes and shallots in olive oil in a pan over medium-low heat with a big pinch of salt to extract as much moisture as possible.
- 2Add the garlic on top along with the black pepper, honey, and balsamic vinegar and leave to simmer away without stirring.
- 3Turn the heat off, add the basil leaves on top, and cover with the puff pastry.
- 4Stab holes in the puff pastry with a fork, tuck the sides with a spoon, and bake in the oven at 190°C.
- 5Leave to rest, then slip the tart out onto a plate, scraping the edges slightly if necessary.
- 6Garnish with fresh basil, crumbled feta, and balsamic glaze.
Ingredients
- 4-5 whole tomato, cut into 2cm slices
- 1-2 whole shallot, cut into 2cm slices
- 2 clove garlic, sliced thinly
- big pinch salt
- to taste black pepper
- 4 tbsp balsamic vinegar
- 3 tbsp honey
- 1 small bunch basil
- 1 whole puff pastry sheet, pre-rolled, cut to the size of your 24cm pan
- 1 tbsp olive oil
- basil leaves (optional)
- to taste g feta, crumbled
- to taste g balsamic glaze
Equipment
panforkspoonoven
Tips
- You can use any tomatoes.
- The tart may need to be scraped slightly at the edges to release from the pan.
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