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Ingredients
4 Tomatoes cut into 2cm slices (you can use any tomatoes)
1 Shallots, cut into 2cm slices
2 Cloves Garlic, sliced thinly
Big pinch of salt and black pepper
4 tbsp Balsamic Vinegar
3 tbsp Honey
Small bunch of Basil
1 Pre-rolled puff pastry sheet, cut to the size of your 24cm pan
1 tbsp olive oil for frying
More basil leaves
Crumbled feta
Balsamic glaze
Method
Fry off your Tomatoes and Shallots in your olive oil in a pan over a medium low heat with a big pinch of salt for 5 minutes to extract as much moisture as possible.
Add your garlic on top along either your black pepper, honey and balsamic vinegar and leave to simmer away for 5 minutes without stirring.
Turn the heat off then add your basil leaves on top then cover with your puff pastry.
Stab holes in the puff pastry with a fork, tuck the sides with a spoon then get it in the oven for 25 minutes at 190oC.
Leave it rest for 5 minutes, then slip it out onto a plate (you may need to scrape the edges slightly so it comes out of the pan).
