Ingredients
- 500 grams mixed heritage tomatoes (different colours and sizes), thickly sliced
- 1 red onion, halved and sliced into thin wedges
- 3 garlic cloves, thinly sliced
- 1 small courgette, sliced into rounds
- 1 tablespoons olive oil
- 3 tablespoons Black Garlic infused balsamic
- 1 sheet all-butter puff pastry (320g)
- 1 tablespoons milk, for brushing
- 1 burrata, drained
- 1 handful of fresh basil leaves
- 1 pinch pinch flaky sea salt and black pepper, to season
Method
- Heat the oven to 190C fan. Using your pan as a guide, cut a circle from 1 sheet all-butter puff pastry (320g) about 2–3cm bigger than the pan all round — the extra gets tucked down the sides later. It's important the pan has a heatproof handle, as it goes into the oven.
- Heat olive oil in the pan over a medium-high heat. Lay the tomato slices flat in the pan, cut-side down (this is the side you'll see when it's flipped), and fry for about 5 minutes until they start to soften and release their juices. Scatter the garlic clove slices, red onion slices and courgette slices on top of the tomatoes.
- Drizzle over Black Garlic Infused Balsamic, season with flaky sea salt and black pepper,, and fry for a further 5 minutes until everything is sticky and glossy.
- Take the pan off the heat. Lay the pastry over the vegetables and tuck the edges down inside the pan. Brush with a little milk, and pierce with a fork 5–8 times so steam can escape.
- Bake for 25 minutes, until the pastry is puffed, golden and crisp.
- Leave to cool in the pan for 5–10 minutes — this settles the juices and makes the flip cleaner. Run a knife around the edge, place a board or plate over the pan and turn it upside down in one confident motion.
- Top with torn burrata, drained, scatter over a handful of fresh basil leaves and finish with more Black Garlic Infused Balsamic drizzled over. Serve warm, in wedges.
