Serves: 4 | Preparation Time: 15 min
- 2 tbs brown sugar
- 1 tbs balsamic vinegar
- 6 sprigs fresh thyme
- 1 x 250g punnets cherry tomatoes or any chopped and de seeded
- 1 1/2 sheets (25 x 25cm) ready-rolled frozen butter puff pastry, just thawed
- 100g baby spinach leaves
- 60g soft feta
- 2 tbs olive oil
Preheat oven to 220°C. Combine the sugar and vinegar in a small bowl. Pour a little of the vinegar mixture into six 9cm-round (base measurement) tart tins (don't use removable base tins as liquid will seep).
Place a sprig of thyme into each tart tin and top with the cherry tomatoes. Pack the tomatoes into the tins firmly.
Cut the puff pastry into six 12cm squares. Fold the edges of each square of pastry under to form a rough round and press firmly on to the cherry tomatoes. Continue for each tart.
Place the tarts on an oven tray and bake for 20 minutes or until golden brown and puffed. Remove from oven and set aside for 3-5 minutes to cool slightly. Turn out quickly on to an oven tray.
Place the spinach and feta in a large bowl. Drizzle with oil and gently toss to combine. Season with salt and pepper and serve immediately with the cherry tomato tarte tartins.