Ingredients
- 1 tbsp of caster sugar
- 1 small handful of basil, fresh leaves
- 1 tbsp of white wine vinegar
- 200 g of baby plum tomatoes
- 400 g of puff pastry
- 3 tbsp of olive oil
- 500 g of tomatoes, large vine tomatoes if possible
Method
Step 1
Heat the oven to 200°C/180°C f an/Gas 6. Mix together the olive oil, vinegar and sugar and season to taste. Drizzle over the base of a round 25cm ovenproof frying pan or cake tin.Step 2
Slice the larger tomatoes in half and arrange skin side down over the base of the pan. Fill in the gaps with cherry tomatoes.Step 3
On a lightly floured surface, roll the pastry to a circle slightly larger than the pan or tin. Lift the pastry over the tomatoes, tuck in the edges and bake for 35 minutes until puffed and golden.Step 4
Place a baking tray over the top of the pan and carefully turn it upside down – the juice from the tomatoes will be hot. Drizzle this juice over the tart and return to the oven for 10 minutes. Transfer to a serving plate, scatter with basil leaves and serve cut into wedges.