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.

Cook Time

10 mins

Produces

1 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

150
g

Puff Pastry

ready-rolled

4
tsp

Wildflower Honey

CondimentsSauces

2
tsp

Balsamic Vinegar

Dairy

1
piece

Egg

free-range, beaten

15
ml

Double Cream

a splash

NutsSeeds

1
pinch

Salt

to taste

1
pinch

Black Pepper

freshly ground, to taste

OilsFats

1
tbsp

Olive Oil

Vegetables

9
piece

Cherry Tomatoes

1
piece

Spring Onion

finely chopped

Steps

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.