Roast Tomato Open Flan With Balsamic Vinegar and Wildflower Honey

Vegetarian puff pastry tart topped with honey-glazed cherry tomatoes and spring onions, baked until golden and drizzled with wildflower honey.

Vegetarian Quick Lunch Tomato Puff Pastry

Estimated Nutrition

Calories

985.4

kcal / serving

985.4 kcal total

Carbs

81.3g

per serving

81.3 g total

Fat

65.8g

per serving

65.8 g total

Protein

17.2g

per serving

17.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

150

Puff Pastry

ready-rolled

tsp

Wildflower Honey

CondimentsSauces

tsp

Balsamic Vinegar

Dairy

piece

Egg

free-range, beaten

Double Cream

a splash

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Olive Oil

Vegetables

piece

Cherry Tomatoes

piece

Spring Onion

finely chopped

Method

Preheat the oven to 200°C.

Score a 1cm border around the puff pastry on a baking sheet and prick the center with a fork.

Brush the pastry edges with a mixture of beaten egg and double cream.

Mix tomatoes, half the honey, vinegar, oil, and spring onions and season with salt and pepper.

Arrange the tomato mixture inside the pastry border.

Bake for 10 minutes until the pastry is puffed and golden brown.

Drizzle the remaining honey over the flan before serving.