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SERVES 4-6
INGREDIENTS
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20 ripe plum tomatoes
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3 tbs balsamic vinegar
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2 garlic cloves crushed
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salt and black pepper
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6 tbs olive oil
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20 small onions
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90g grated parmesan
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a roll of puff pastry
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basil leaves for garnish
METHOD
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Cut a cross in each tomato and decore and place in boiling water to deskin. cut each tomato in half and put them cut side up in a baking dish and sprinkle with olive oil, vinegar, seasoning and the crushed garlic. Roast at 200c for 1 hour until wilted.
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Peel the baby onions and cut into halves and roast with seasoning and olive oil for about 20 mins until soft.
- Line a 24cm baking tin with parchment and arrange the tomatoes cut side down to cover the base and then top with the onions. sprinkle with the grated parmesan.
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Roll out the puff pastry and cover the tomatoes tucking the edges in well around the tin. prick with a fork to let out the cooking steam.
- Bake for 30 – 40 mins until golden. allow to cool for 5 mins, run a knife around the edge,pour out any juices and invert onto a plate and serve warm.
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