Roast tomato open flan with balsamic vinigar and wildflower honey

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

Dietary Vegetarian

From Ready Steady Cook

Method

Preheat the oven to 200C/400F/Gas 6.
Place the puff pastry onto a baking sheet and, with a sharp knife, score a 1cm/Â½in border around the edge of the pastry. Prick with a fork inside the border. Mix the egg and the cream together and then brush the edges of the pastry with the mixture.
Place the cherry tomatoes into a bowl and drizzle over half of the honey, the vinegar, oil and spring onion. Season, to taste, with salt and freshly ground black pepper and mix well. Fill inside the border of the pastry with the cherry tomato mixture.
Bake in the oven for ten minutes, or until the pastry has puffed up and turned golden brown.
To serve, drizzle with the rest of the honey and slide onto a serving plate.

9 cherry tomatoes

1 spring onion, finely chopped

2 tsp balsamic vinegar

salt and freshly ground black pepper

4 tsp wildflower honey

1 tbsp olive oil

splash double cream

1 free-range egg, beaten

150g/5Â½oz ready-rolled puff pastry

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