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Ingredients
8 roma tomatoes
3 cloves of garlic, sliced thin
4 tbsp course salt
2 tbsp olive oil
2 sheets of puff pastry
100g grated cheddar
1 egg (for eggwash)
Method
Cut the tomatoes in half, drizzle with olive oil and place a couple of slices of garlic on top then sprinkle with salt.
Line a baking tray with baking paper and pour the 4 tbsp of salt onto the sheet, place the tomatoes on top then roast in the oven at 50-80oC for 1 ½ hours.
Cut each pastry sheet into 4, sprinkle with the cheese, place 1 tomato on top of each slice another sprinkle of cheese, fold over the corners, brush with egg wash and bake again at 180oC for 15-20 minutes.
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