Ingredients for 6 people

  • 350 g cherry tomatoes
  • 3-4 tbsp extra virgin oil
  • 1 pinch salt
  • 1 tbsp sugar
  • 2 thyme sprigs
  • 2 tbsp De Nigris Platinum Label Balsamic Vinegatr plus extra to drizzle
  • Salt, to taste
  • Dried basil, large pinch
  • 1 pack readymade puff pastry
  • 150 g fresh rocket
  • 200 g mini mozzarella balls
  • Freshly ground black pepper, to taste

For the recipe


Pre heat the oven to 160°. Wash and dry the tomatoes: cut in half, and arrange, cut side up, in a 22 cm circular baking tin, lined with baking paper. Leave a slight margin around the edge of the tin base.

Sprinkle tomatoes with olive oil, salt, sugar, thyme leaves and De Nigris Recipe Platinum Label Balsamic Vinegar: roast in oven for about 45 minutes, until most of the  moisture has been absorbed and the tomatoes are caramelised.  Leave to cool.  Increase oven temperature to 180° .

​Cut the dough into a disc about 2 cm larger than the baking tin, then slightly wet the edges with water and roll them in until the disc will fit into the tin. Take the tin containing the cooled, cooked tomatoes and place the dough on top, with the rolled edge facing downwards.

Bake in the oven for 10  minutes, then increase the temperature to 200° and cook for another 10 minutes, or unitl the pastry is golden.

Remove from the oven and, with the help of a plate or wire rack, turn the cooked tart the right way up: gently remove the baking paper from the surface, trying not to move the tomatoes.

Leave to cool and serve topped with fresh rocket, mini mozzarella balls, olive oil, salt and pepper and drizzled with De Nigris Platinum Label Balsamic Vinegar.


Cooking with @ildolcedialice