TOMATO TARTS

Ingredients

30 cherry tomatoes (2 punnets)

2tbs brown sugar

2tbs balsamic vinegar

1 sheet puff pastry

Bunch of 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 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 can be found on page 152 of our 50th Anniversary cookbook.