| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 45 minutes |
| Serves | 8 |
| Cuisine | European |
| Diet | Vegetarian |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
Unroll the puff pastry onto a lightly floured work surface. Place a 22cm round oven-proof dish over the pastry and cut out a round slightly larger than it. Place the pastry circle in the dish and press into the corners. Using two fingers, create a pattern around the edge of the pastry and poke some holes in the base to release air. Bake for 20 minutes until a light blonde colour. Sprinkle over the cheese and breadcrumbs then bake for a further 5 minutes.
Peel and slice the shallots. Heat the oil in a frying pan over a medium heat. Add the shallots and season well with salt and pepper. Sauté until golden and caramelised then add the sugar, balsamic vinegar and water to deglaze the pan. Simmer for 5-7 minutes until slightly thickened.
Arrange the tomatoes on the pastry base. Season with salt and pepper. Spoon the caramelised shallots over the top and into the spaces between the tomatoes.
Increase the oven temperature to 220°C, gas mark 7. Bake for approx. 10-20 minutes, or until the tomatoes soften and start to blister. Remove from the oven.
Meanwhile, combine all the ingredients for the seasoning in a bowl.
Once the tart is ready, remove from the oven and sprinkle over the seasoning. Serve while hot.
