This dish looks incredible and tastes even better
30 minutes - Serves 6Ingredients
- 400g Isle of Wight Cherry Vine Tomatoes
- 3-4 fresh thyme sprigs, leaves only
- 1-2 tbsp Isle of Wight Tomatoes Oak Smoked Balsamic Vinegar
- 500g ready-made puff pastry
- Plain flour, for rolling the pastry
- 20g Parmesan, finely grated
- 1 egg, beaten
Method
Preheat the oven to 200°C. Mix the tomatoes with the thyme and spread evenly over a large round oven proof dish. Generously drizzle with the balsamic vinegar.
On a floured work surface roll out the pastry. Using the oven proof dish as a guide, cut a circle slightly larger than the dish.
Cover the tomatoes with the grated Parmesan and top with the pastry. Brush the pastry with the beaten egg and make a few small holes in it to let the steam out. Ensure the edges of the pastry are tucked in well. Bake for 20-25 minutes, until the pastry has risen and is golden. Leave to rest for a few minutes before turning onto a plate. Add a sprinkle of thyme and serve.
