1Fry off your Tomatoes and Shallots in your olive oil in a pan over a medium low heat with a big pinch of salt for 5 minutes to extract as much moisture as possible.
2Add your garlic on top along either your black pepper, honey and balsamic vinegar and leave to simmer away for 5 minutes without stirring.
3Turn the heat off then add your basil leaves on top then cover with your puff pastry.
4Stab holes in the puff pastry with a fork, tuck the sides with a spoon then get it in the oven for 25 minutes at 190oC.
5Leave it rest for 5 minutes, then slip it out onto a plate (you may need to scrape the edges slightly so it comes out of the pan).
6Garnish up and enjoy!
Ingredients
4 - Tomatoes cut into 2cm slices
1 - Shallots, cut into 2cm slices
2 - Cloves Garlic, sliced thinly
1 pinch salt
black pepper
4 tbsp Balsamic Vinegar
3 tbsp Honey
1 bunch Basil
1 sheet Pre-rolled puff pastry sheet, cut to the size of your 24cm pan
1 tbsp olive oil for frying
basil leaves
Crumbled feta
Balsamic glaze
Equipment
panforkspoonoven
Tips
Fry tomatoes and shallots for 5 minutes to extract moisture.
Do not stir after adding garlic, pepper, honey, and balsamic vinegar; let it simmer for 5 minutes.
Stab holes in the puff pastry with a fork.
Tuck the sides of the puff pastry with a spoon.
Leave to rest for 5 minutes after baking.
You may need to scrape the edges to release it from the pan.