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
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.
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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