August's Top Tips


- 750g small tomatoes
- 1 sheet of ready rolled puff pastry
- 1 small egg
- 1 tbsp olive oil
- green salad for 4 to serve
- Pre-heat the oven to 190 deg C/gas mark 5.
- Lay the pastry out onto a baking sheet and lightly score about 1 cm in from the edge of the pastry, making sure you don’t cut all the way through. Lightly score the inner rectangle a few times.
- Brush the egg all over the pastry
- Mix the tomatoes with the Herbes de Provence and the 1 tbsp of olive oil.
- Lay the tomatoes on the inner rectangle of pastry skin side down.
- Bake in the oven for 25 minutes or until the pastry is crisp, golden and puffed up around the edges and the tomatoes have broken down and started to brown.
- Serve with a crisp green salad on the side.


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