• 1 tbsp flour, for dusting
  • 500 g all-butter puff pastry
  • 2 tbsp balsamic vinegar
  • 3 tbsp Fairtrade caster sugar
  • 30 g unsalted butter
  • 1 tbsp chopped fresh thyme leaves
  • 12 vine-ripened tomatoes


  1. 1

    Preheat the oven to 220°C, fan 200°C, gas 7.

  2. 2

    On a floured surface, roll out the pastry to a thickness of 4mm, then cut out 4 circles slightly larger than 10cm tartlet tins. Chill in the fridge for 10 minutes.

  3. 3

    Meanwhile, heat the balsamic vinegar and sugar in a small saucepan, stirring until the sugar dissolves. Simmer for about 2 minutes, until slightly syrupy. Remove from the heat and add the butter and thyme, stirring until the butter has melted.

  4. 4

    Divide the sauce between 4 tartlet tins. Place 3 vine tomatoes (tops facing down) into the balsamic caramel in each tin. Top with the pastry circles and gently tuck in the sides.

  5. 5

    Place the tins on a baking tray and cook for 20 minutes. Allow to rest for 2-3 minutes before turning out each tart onto a plate to serve. Great served hot or cold and delicious with a salad.


    Cook's tip: when rolling pastry, make sure you turn it constantly as you go – rolling pasty in the same direction causes it to shrink.

Nutritional Details

Each serving provides
  • Energy 2424kj 579kcal 29%
  • Fat 30.9g 44%
  • Saturates 19.2g 96%
  • Sugars 19.5g 22%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 976kj/233kcal

Each serving provides

64.8g carbohydrate 2.7g fibre 9.0g protein

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