TOMATO TARTS

Ingredients

30 cherry tomatoes (2 punnets)

2 tbs brown sugar

2 tbs balsamic vinegar

1 sheet puff pastry

Bunch basil, stems removed

Method

Preheat oven to 220 degrees, line 3 baking trays with baking paper, take out an extra unlined tray and set aside.

Combine brown sugar and vinegar in a large bowl, add tomatoes and coat with mixture, then pour over two of the prepared trays and set aside.

Cut pastry sheet in half, then cut each half into 4 and cut these into triangles.

Place triangles on the third lined baking tray, and place the extra tray on top.

Bake pastry and tomatoes both for 10 minutes, then remove and cool slightly.

Place a basil leaf on each pastry triangle, then top with a tomato and serve.

This recipe is on page 152 of our 50th Anniversary Cookbook.

The cookbook, full of recipes from either Mrs Robyn Moore (fab cooking teacher) or donated by our school community, can be purchased for only $20 via Qkr! or eftpos (No cash please). Books can be collected from the front office.