- 2 tblsp honey
- 800 g (1.lb) cherry tomatoes
- salt and black pepper
- 1 sheet of ready-rolled puff pastry, about
- 35 x 23cm (14 x 9 inches)
- egg wash, made with 1 egg yolk, beaten
- 50 g (2/3 cup) parmesan cheese shavings
- 200 g (7 cups) mixture of basil and rocket (arugula) leaves
- 20 ml (4 tsp) olive oil
- Preheat the oven to 200°C/400oF/gas mark 6.
- Mix together the honeyland cherry tomatoes in an ovenproof frying pan with a diameter of about 23cm (9 inches). Spread the tomatoes evenly across the pan and season with salt and black pepper.
- Cut out a disc from the puff pastry to fit the top of the 23cm (9-inch) frying pan.
- Place the pastry disc onto the tomatoes; brush the pastry with egg wash, then bake in the oven for 20–25 min. Remove from the oven and leave to rest for 5–8 minutes for the tomatoes to reabsorb their juices.
- Take a large serving platter, place it on top of the pan and turn it over to reveal a glorious pastry case laden with caramelized cherry tomatoes. Add some Parmesan shavings and a few basil and rocket leaves. Serve on a bed of the remaining basil and rocket leaves, lightly dressed in olive oil.
Kevin says, "This is my take on the French classic. As the tomatoes cook in the caramel, they become sweet and tender. This dish makes a perfect starter or light lunch, served with some fresh green leaves or leaves."