• Melted butter, for greasing
• 1⁄2 cup caster sugar
• 2 tsp balsamic vinegar
• Extra 10g butter
• 3 medium vine-ripened tomatoes, halved
• 1 sheet frozen ready-rolled puff pastry, partially thawed
• Small basil leaves, to serve
• Salad greens, to serve
• Extra balsamic vinegar, to serve
Preheat oven to 200°C. Grease the holes of a 6-hole muffin tin and line with baking paper. Put sugar in a small non- stick frying pan over medium- low heat. Cook for 5 minutes or until sugar begins to dissolve. Shake pan gently, rolling sugar around pan until all sugar has dissolved and it turns a caramel colour. Add vinegar and extra butter. Gently shake pan until mixture is well combined.
Pour mixture into prepared holes. Top with tomato, 3 stalk-side down and 3 cut-side down. Cut six 8.5cm rounds from pastry and put over tomato, folding excess pastry in towards centre of tarts.
Bake for 20 minutes or until pastry is golden. Turn out onto a sheet of baking paper. Transfer to a serving platter, tomato-side up. Sprinkle with basil leaves and serve with salad greens and extra balsamic.