Casual, rustic dishes that are easy to make and delicious to eat
- 25g sugar
- 80ml water
- 30ml red wine vinegar
- 30g butter
- 500g vine-ripened cherry tomatoes, halved
- 50g sundried tomatoes, chopped
- 45ml pesto*
- 5ml fresh thyme leaves, finely chopped
- 30g anchovy fillets, chopped (optional)
- salt and milled black pepper
- 1 sheet defrosted, quality puff pastry, about 400g
- few micro leaves
- basil leaves
- Preheat the oven to 190°C.
- Place the sugar and water in a shallow, heavy-based, ovenproof 20–25cm pan. Stir until the sugar dissolves.
- Stop stirring and heat until the mixture turns a golden caramel colour.
- Remove from the heat and carefully add the vinegar and butter. Swirl the pan to distribute the mixture evenly.
- Place the tomato halves cut side up over the base of the pan, fill in the gaps with the chopped sundried tomatoes. Top with the pesto, thyme and anchovies, if using. Season with salt and pepper.
- Roll out the pastry on a lightly floured surface and cut out a circle about 1,5cm larger than the base of the pan.
- Lay it on top of the tomatoes, tucking the edges in all around and bake for 25–30 minutes.
- Let it stand for 5 minutes, before inverting onto a serving plate.
- Serve warm or at room temperature, topped with fresh basil and micro leaves.
COOK’S NOTE *Use traditional basil pesto. Alternatively try onion marmalade, olive tapenade or red pepper hummus to create interesting flavour combinations.