Ingredients for 4 people:

  • 280 g (10 oz) Block all butter puff pastry
  • 350 g (15 oz) cherry tomatoes
  • 2 small zucchini
  • A handful fresh thyme sprigs
  • 1 Tbsp balsamic vinegar
  • 25 g (1 oz) grated parmesan

Preheat the oven to 200°C (400°F). Wash, dry and cut in small sticks the zucchinis. Mix the tomatoes with the thyme, then spread evenly tomatoes/zucchini/thyme preparation in a heavy based ovenproof frying pan. Drizzle with balsamic vinegar.

Roll out the puff pastry in a 30 cm (12 inch) circle. Sprinkle the parmesan over the tomatoes/zucchini, then top with the pastry, tucking the edges in well.

Bake for 25 to 35 minutes or until the pastry is golden and crisp.

Allow the tart to stand for 2 minutes before turning it up side down onto a serving plate. Sprinkle with the extra thyme springs and serve warm.

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