- 100 g Muscovado sugar
- 1 T butter
- 300 g Rosalini tomatoes
- 3 cloves garlic, sliced
- 3 T balsamic vinegar
- 2 x 250 g packets Woolworths frozen all-butter puff pastry sheets
- For the garnish:
- 150g Fresh Fior Di Latte Mozzarella Cheese, torn
- 25g Fresh baby herb leaves
Preheat the oven to 200°C. Heat a 25 cm ovenproof pan over a medium to high heat. Add the sugar and butter and melt to form a caramel.
Once the caramel turns light golden in colour, add the tomatoes and garlic, tossing gently to coat. Add the balsamic vinegar and cook for a further 2 minutes.
Tuck the puff pastry over the tomatoes and place the pan in the oven. Bake for 15–20 minutes, or until the pastry is golden and puffed up.
Remove from the oven and place a large platter over the pan. Carefully invert the dish to remove the tart from the pan. Garnish with torn mozzarella and fresh baby herb leaves.
Cook's note: Sticky, sweet tomatoes caramelised into buttery pastry make a delicious starter or lunch served with peppery rocket or watercress.