- 100 g sugar
- 1 T butter
- 300 g Woolworths Rosalini or mini San Marzano tomatoes
- 3 T balsamic vinegar
- 500 g Woolworths all-butter puff pastry
- Sea salt and freshly ground black pepper, to taste
Preheat the oven to 200°C.
Heat a 25 cm nonstick ovenproof dish over a medium heat. Add the sugar and butter and melt to form a caramel.
Once the caramel turns light golden in colour add the tomatoes, tossing them gently to coat them in the caramel. Add the balsamic vinegar.
Tuck the puff pastry over the tomatoes, then place the dish in the oven and bake for 15–20 minutes, or until the pastry is golden and puffed up.
Remove the dish from the oven and place a large platter over it. Carefully invert the dish to remove the tart from the pan before serving. Season to taste.