Tomatatin
Directions
- 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.
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