This vegetarian tart is a clever savoury twist on a classic French dessert.
Ingredients
- 350g baby plum or piccolo tomatoes
- Handful of fresh thyme sprigs, leaves picked, plus extra to serve
- 1-2 tbsp aged balsamic vinegar
- 375g pack all-butter puff pastry
- Plain flour for dusting
- 20g Parmesan, finely grated
Method
- 1. Preheat the oven to 200°C/fan180°C/gas 6. Leaving the tomatoes whole, mix them with the thyme leaves, then spread evenly in a heavy-based ovenproof 24cm frying pan (see tip). Drizzle with the balsamic vinegar.
- 2. Roll out the pastry on a lightly floured surface to a 30cm square, then cut out a rough circle a little wider than the top of the pan. (Discard the leftover pastry.)
Nutritional info
Per serving: 229kcals, 13.4g fat (6.5g saturated), 5.5g protein, 21.4g carbs (4g sugars), 0.5g salt, 1.2g fibre
Chef's tip
To get the correct results here, make sure it's the top of the pan that measures 24cm.
More recipe ideas
Cost-conscious supper recipes
One-pan suppers
Shortcut supper recipes
One-hour menu recipes
Credit crunch cookbooks