Ingredients

• 1 punnet 350g - 12oz of varied cherry tomatoes
• 1 egg (yolk only)
• 1 sheet of puff pastry
• A few sprigs of thyme (or one tsp dried)
• 80g -3oz goat cheese
• 3 tbsp olive oil
• 1 garlic clove
• Salt and pepper
• 2 or 3 very thin slices of prosciutto

Steps

• Step 1

  Place a sheet of parchment paper on a baking tray and add your puff pastry. Using a fork, prick a few scattered holes.

• Step 2

  Separate the egg yolk and place in a bowl with one tsp of cold water, mix with pastry brush and brush the whole sheet of pastry.

• Step 3

  Bake for 12-15 min at 320°F – 160°C.

• Step 4

  Place a frying pan on moderate heat and add the olive oil.

• Step 5

  Add all the cherry tomatoes and cook for 2 minutes while tossing. Add the thyme, salt and crushed garlic, continue cooking until the skins are blistered (Do not burn the garlic).

• Step 6

  Remove the pastry from oven and place all the tomatoes into the centre leaving a square edge.

• Step 7

  Using your fingers, crumble the goat cheese, rustic chunks are best.

• Step 8

  Top with curled slices of prosciutto. Serve warm.

Little Tips

If reheating, remove prosciutto and add it back on cold.
Fresh basil also works well.