Ingredients
(serves four)
150g puff pastry
10cl tapenade
2 large shallots
10cl balsamic vinegar
1 sprig thyme
10 plum tomatoes
8 leaves of basil
20cl virgin oil
Method
Roll out the puff pastry to a depth of 3mm and leave it to rest for one hour.
Prick the pastry with a fork and bake at 150°C for 10-12 minutes until golden brown.
Cut the shallots in half lengthways and slice thinly lengthways. Place in a bowl and cover with boiling water. Drain immediately and add the vinegar and thyme. Season with salt and pepper. Leave to cool and refrigerate.
Cut out four 13cm diameter discs from the puff pastry.
Eye the tomatoes and slice them lengthways in ½cm slices.
Spread a little tapenade on the discs and then sprinkle with a few pickled shallot slices. Lie the slices of tomato around the outside of the pastry discs and finish with one slice in the centre. Season well.
Brush lightly with olive oil and scorch under the salamander.
Chop the basil add to the olive oil and season to taste. Splash the basil oil over each disc.