• 1 sheet of puff pastry
  • 2 tbsp unsalted butter
  • 1 small red shallot thinly sliced
  • 1 small garlic clove minced
  • 1 – 2 thinly sliced tomatoes or cherry tomatoes
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh tarragon leaves
  • salt
  • cottage cheese & balsamic reduction to garnish


  1. Take your puff pastry out of the freezer to thaw.
  2. Preheat your oven to 180°C
  3. Gently toss the tomatoes, shallot, garlic, thyme, tarragon, salt and pepper together.
  4. Spray a skillet or thick-based baking tray with olive oil and add your tomato mixture directly onto the cooking surface in the centre.
  5. Next, lay your puff pastry over the top and press down to make sure the tomatoes are completely covered to the edges.
  6. Bake at 180° for about 50 minutes. (You may have to gently lift it with a flexible spatula as it can stick. Be gentle and check regularly if you’re worried about it burning. We want it dark and caramelised not burnt.)
  7. Serve with cottage cheese and a drizzle of balsamic vinegar.

For more cooking tips listen to Blake’s full chat with Kirste and Dan below.