1 tbsp extra virgin olive oil
1 clove garlic, sliced
1 brown onion, sliced
4 cups mixed colour cherry tomatoes, fork pierced
Salt & pepper
3 tbsp balsamic vinegar
1 tsp honey
2 tsp thyme leaves, chopped
1 sheet frozen puff pastry
1/2 tbsp extra virgin olive oil
Preheat oven to 180°C.
In a large frying pan over low heat, add extra virgin olive oil and slowly caramalise onion and garlic for 8-10 minutes.
Add tomatoes to the pan and cook for a few minutes, stirring occasionally until they begin to soften.
Add balsamic vinegar and honey and cook for a minute or so until heated.
Sprinkle with thyme, salt and pepper.
Place the puff pastry on top of the tomatoes, folding under any edges. Prick the pastry with a fork.
Bake for 20-25 minutes or until puff pastry is golden-brown. Let cool for 5 mins.
Invert a large plate over the top of the pan and flip onto the plate.
Sprinkle with extra thyme sprigs and goat cheese. Serve at room temperature.