Ingredients

2 punnets Strawberry Tomatoes
1 tbsp Billingtons Demerara Sugar
1 tbsp Giocabazzi Balsamic Vinegar
1 tbsp olive oil
salt and freshly ground black pepper
2 sheets, Careme Butter Puff Pastry
Don Antonio Basil Pesto

Method

• Preheat the oven to 160 degrees and line an oven tray with baking paper.
• Cut the tomatoes in half and arrange on the oven tray, bake side down. Sprinkle with oil, vinegar and Demerara sugar and then season with salt and pepper.
• Bake for 30 minutes then remove from the oven and set aside to cool.
• Meanwhile, cut each piece of pastry into 9+ squares and then using a  sharp knife, score a border about 1cm from the edge of the pastry so it looks like a little frame. Cover the pastry with a tea towel to keep from drying out.
• Spread about a teaspoon of pesto inside the border you have scored and then place 4 of the baked tomato halved on top of this.
• Bake for 25 – 30 minutes, or until the pastry puffs up and turns golden brown.
• Enjoy!