TOMATO TART.

Ingredients....1 sheet of thawed puff pastry, 2 tbs of butter/ marg, 1 tbs of castor sugar, 500 gm of cherry tomatoes, halved, 2 tbs of minced garlic, 1 dsp of white wine vinegar, fresh oregano or a sprinkle of Italian herbs to serve. Preheat your oven to 200 deg C. Grease a 20 cm round ovenproof dish. Melt the butter/ marg in a medium saucepan. Add the sugar and stir over a medium heat until just golden brown. Remove from the heat and quickly add the tomatoes, garlic and vinegar, stirring to coat evenly. Season with the cracked black pepper. Now tip the tomato mixture into the greased dish, spreading evenly. Place the pastry sheet over the top of the tomatoes, tucking in the edges. Pierce with a fork to release the steam. Bake in the preheated oven for 30 minutes. Leave rest for for 3 minutes. Now run a knife around the edge and turn out onto a warmed plate. Garnish with Italian herbs or scatter with fresh oregano to serve. N.B. The first time I made this dish I used whole tomatoes, (chopped) the herbs and garlic. I placed these in the greased dish, topped with grated cheese and poured over 2 beaten eggs. Placing the pastry sheet on top. Followe with the same baking time.