Serves 1
Directions
- 1Preheat the oven to 175°C (350°F) convection.
- 2Pour 1½ tablespoons of olive oil, 1½ tablespoons of balsamic vinegar or balsamic glaze, and 1 tablespoon of honey into the bottom of a 20 cm pan.
- 3Add 3½ cups whole cherry tomatoes and arrange them tightly together in an even layer.
- 4Season generously with salt and pepper, then scatter 5 sprigs of fresh thyme over the top.
- 5Cover the tomatoes with a sheet of puff pastry, tucking the edges down around the filling.
- 6Prick a few small holes in the pastry to allow steam to escape.
- 7Bake at 180°C (360°F) until the pastry is puffed and deeply golden brown.
- 8Remove from the oven and let the tart rest in the pan for about 30 minutes.
- 9Carefully invert the pan onto a serving plate to release the tart.
- 10Serve topped with burrata, a drizzle of olive oil, and a sprinkle of flaky sea salt.
Ingredients
- 1.5 tbsp olive oil
- 1.5 tbsp balsamic vinegar or balsamic glaze
- 1 tbsp honey
- 3.5 cups whole cherry tomatoes
- salt
- pepper
- 5 fresh thyme sprigs
- 1 sheet puff pastry
- burrata
- flaky sea salt
Equipment
pan (20 cm / 8 inches)ovenserving plate
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