It’s that time of year – the tomato glut season. We love this recipe for using up all those red globes – great hot or cold…
500g shop-bought puff pastry
40 vine-ripened cherry tomatoes
2 tbsp vegetable oil
Large pinch of sea salt
Freshly ground black pepper
1 tbsp caster sugar
Handful of breadcrumbs
Plain flour, for dusting
1 egg, lightly beaten
Small bunch of fresh mint or basil leaves2
tbsp extra-virgin olive oil, for drizzling
Preheat the oven to 200°C, Gas Mark 6. Place the tomatoes in a 20cm ovenproof frying pan with the vegetable oil, salt and pepper and honey or sugar. Arrange together as tightly as possible. Sprinkle the tomatoes with the breadcrumbs – this will soak up some of the juice which comes out of the tomatoes during cooking.
On a well-floured work surface, roll out a circle of puff pastry the same size as the top of the frying pan. Place the puff pastry over the tomatoes, tucking it around them so the tomatoes are encased. Brush the pastry with the lightly beaten egg on the top only.
Bake in the oven for 20 minutes, or until the puff pastry is well puffed and golden brown. Remove from the oven and leave to sit for a few minutes, then tip away the excess liquid (if any) and put a large plate upside down on top of the frying pan. Using oven gloves, press the plate down hard and then quickly flip the whole thing so the frying pan is upside down and the plate is on the bottom. Do this over the sink because sometimes the tart will leak. Remove the frying pan. Once the tart is cold, rip up some mint or basil leaves and drizzle with extra-virgin olive oil.