Tomato Tart

My husband reads the Age on the train to work on his IPad, so I often get recipes sent to my IPhone (yes we are an apple family!) that he would like me to make for him.
This is one of those recipes by Katrina Meynink.
Can't wait for summer when I can try it with lovely home grown tomatoes!!

Ingredients

1kg roma tomatoes, halved

3-4 sprigs thyme plus extra to serve

2tbsp olive oil

Salt and pepper to season

3 tbsp good quality balsamic vinegar

1 ½ tbsp. brown sugar

Persian fetta to serve

Method

Preheat the oven to 125C.

Toss the tomatoes with the olive oil and thyme in bowl until well coated.. Season with salt and pepper. Roast tomatoes, cut side up and in 1 layer for 2 hours.

In a small bowl whisk the balsamic vinegar and brown sugar until the sugar has dissolved. Pour over the roasted tomatoes and toss gently to coat.

Turn the oven heat up to 190.

Layer the tomatoes cut side up over the base of 1 large fry pan or alternatively 4 individual crepe pans also works well for individual serves. Spoon over the balsamic syrup. Cut the puff pastry slightly larger than the diameter of the base of the fry pan you use. Gently place the pastry over the tomatoes, tucking in the edges around the circumference of the pan. Cook in the oven for 10 minutes or until the pastry is puffed and golden.

To serve, gently invert the tarte onto a plate. Add a spoonful of Persian fetta, season with salt and pepper and sprinkle over a few fresh thyme leaves. Serve hot.