Tomatatin
Directions
- 1Fry off your tomatoes and shallots in olive oil in a pan over a medium-low heat with a big pinch of salt to extract moisture.
- 2Add your garlic, black pepper, honey, and balsamic vinegar on top and leave to simmer without stirring.
- 3Turn the heat off, add your basil leaves, then cover with your puff pastry.
- 4Stab holes in the puff pastry with a fork and tuck the sides in with a spoon.
- 5Bake in the oven at 190°C.
- 6Let it rest, then slip it out onto a plate, scraping the edges if necessary.
- 7Garnish with fresh basil leaves, 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
- black pepper (optional)
- 4 tbsp balsamic vinegar
- 3 tbsp honey
- 1 small bunch basil
- 1 whole pre-rolled puff pastry sheet, cut to the size of your 24cm pan
- 1 tbsp olive oil
- basil leaves (optional)
- to taste feta, crumbled
- to taste balsamic glaze
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