A delightful snack for any time of day.
Mix caster sugar and verjuice together and then transfer into a deep-sided pot so no impurities or sugar can crystalise. Place over medium heat until sugar is dissolved. Increase heat to high and cook to a golden caramel.
Add the vinegar and herbs, allow to cool. Reheat and pass before placing 6g into the base of a greased muffin (standard size) tin.
Preheat the oven to 210C and line 1 oven tray with parchment paper.
Cut the Roma tomatoes in half and place cut side up onto the tray. Drizzle each tomato with some Vinocotto, olive oil, thyme, salt and pepper.
Place into the preheated oven for 20 minutes until softened slightly.
Remove from the oven and allow to cool slightly and drian off any liquid. Then place two halves of the tomato, cut side up, on top of the caramel in each muffin tin round.
Rough puff pastry:
Place the flour, salt and butter into a food processor, pulse leaving small pieces of butter.
Place into a mixing machine bowl and gradually add the iced water bringing together a smooth, soft (but not sticky) dough.
Divide the mixture in half and turn onto a floured surface and shape into a rectangle.
Roll the dough in one direction only, until 3 times the length, about 20 x 50cm.
Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect. Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length.
Fold as before, cover with cling film and chill for at least 20 minutes. Repeat the above process (2 more turns) and rest for 20 minutes.
Roll to 3mm thickness and cut 10 x 7 1/2cm rounds. Place over the tomatoes and tuck the edges in.
Bake in 210C oven for 20-25 minutes or until golden and the pastry is cooked through (it is so important for the pastry to be cooked).
Allow to cool for 5 minutes before turning out of the tins (ensure edges aren’t caught, or caramel set before turning).
It may be better to keep tarts in the tin so caramel doesn’t soak into the pastry if turned out and left to reheat. Just reheat in tins.
Heat the tarts at 180C for 15-20 minutes or until pastry is crisp, top with a tiny bit of extra caramel and the fresh herb leaves. Serve.
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