Ingredients
Method
1.Preheat oven to 190°C. In an oven-proof pan, melt the butter. Add the sugar, vinegar and salt. Bring to a simmer.
2.Place the tomatoes, cut-side down, on top of the syrup and cook until the syrup begins to thicken slightly.
3.Lay the sheet of pastry over the top and cut excess away from the rim of the pan. Use the handle of a teaspoon to tuck pastry edges under itself – this will form a rim for your tart later.
4.Bake for 20-25 minutes until the pastry is puffed and dark brown. Take it out and invert it onto a plate or board (be careful as the syrup will run).
5.Garnish with the lemon juice, pepper and basil leaves.
It’s a red alert! late summer is the perfect time to try these tasty recipes
Note
