- 6 ripe tomatoes
- 1 T balsamic vinegar
- 2 T olive oil
- 10 x 4 cm butter puff pastry
- Egg, beaten
- 1 t goat’s cheese
- fresh basil leaves
Preheat the oven to 180°C.
Slice a crisscross pattern in the top of ripe tomatoes, then place on a baking tray and drizzle with balsamic vinegar and olive oil.
Season to taste, then roast for 20 minutes. Cut out strips of store bought butter puff pastry, brush with beaten egg and then use to roughly wrap around the base of the tomatoes.
Stuff the cross section at the top of the tomatoes with goat’s cheese, then bake for a further 5 to 10 minutes, or until the pastry is crisp and golden.
Serve warm with fresh basil leaves.