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Tomato & Shallot Tart with Burrata & Herb Vinaigrette

Makes 2 tarts, serves 4

Bake in 15cm diameter cake tins.

400g sheet of good quality all-butter puff pastry
16 pieces oven-roasted tomatoes (mixed varietals, see recipe below)
16 pieces caramelised shallots
2 burrata (about 200gm each; buffalo mozzarella is an excellent substitute)
Green herb vinaigrette to garnish

Oven-roasted Garden Tomatoes
(mixed varieties)

8 fresh tomatoes of mixed varieties, cut in halves
2 cloves garlic, peeled and thinly sliced
1 bay leaf, torn into small pieces
6 sprigs thyme
¼ cup extra-virgin olive oil
Salt and pepper to taste

Preheat oven to 180C.

Method

1. Lay the tomato halves in a baking tray, skin side down.

2. Place a slice of garlic on top of each tomato half.

3. Randomly scatter bay leaf pieces and thyme sprigs over the tomatoes and garlic.

4. Season tomatoes well.

5. Drizzle a generous amount of olive oil over the tomatoes and garlic.

6. Bake tomatoes for ...

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