Serves: 6 as main or 20 as canapé
- 250g small plum tomatoes, oven dried with thyme (optional)
- 6 Zespri® SunGold Kiwifruit, grated
- 600g small shallots
- 1 large sprig rosemary
- 50g caster sugar
- 50g butter
- 3 tablespoons balsamic vinegar
- 500g puff pastry
- Small basil leaves to garnish
- 400g strongly flavoured goats’ cheese
To make tarts, blanch shallots, and then remove skin and top and tail. Sauté in butter until mid golden (15 to 20 minutes over medium heat), add rosemary, season and cook for a further 5 minutes. Remove from heat and cool.
In another pan, mix sugar with 2 tablespoons water and very slowly melt the sugar. When sugar is dissolved, turn up heat and cook to golden brown. Remove from heat and add butter and then balsamic. Toss in shallots and then tomatoes and grated Zespri® SunGold Kiwifruit to coat. Now make up “tatins,” reserving the syrup to use as a sauce. Bake in a pre-heated oven at 220˚C for 18 to 20 minutes, or until the puff pastry is golden. Cool for 5 minutes, then turn out and garnish with the syrup sauce, basil etc. Serve with Goats’ Cheese.