1. Preheat the oven to 200C/Gas 6.
2. Add the tomatoes to a roasting tin and sprinkle over 1tsp of Canderel Sugarly and season with sea salt and freshly ground black pepper. Cook in the oven for about 15 minutes until they just start to soften and wilt a little. You want them to retain their shape.
3. Whilst the tomatoes are cooking, roll the pastry out on a lightly floured board to a 10cm round. Put to one side.
4. Now spoon the tomatoes out and sit them cut side down in a small pan along with the thyme if using, then add the remaining Canderel Sugarly. Cook for a few minutes until some juices run then remove from the heat.
5. Sit the pastry over the tomatoes, tucking it in and around them. Put in the oven and cook for about 15-20 minutes until the pastry is golden.
6. Remove and leave for a few minutes then invert onto a plate, be careful as the pan handle will be very hot. Garnish with basil leaves.
7. To make the syrup: add the remaining strawberries to a small pan with a sprinkling of water and the Canderel Sugarly. Heat gently until the strawberries are soft to pass through a sieve. Spoon this syrup evenly over each tart and leave to cool. Decorate with a mint leaf and a dusting of Canderel Sugarly if you wish.
Tip: If you haven’t got a mini pan, you can transfer the tomatoes to a mini tart tin or oven proof dish before covering with pastry.
285 Kcals per serving
3 tomatoes (cut in half)
1 tsp Canderel Sugarly
1 handful of fresh thyme leaves (optional)
25 g ready bought light puff pastry
1 handful of fresh basil leaves for garnish
You will need a 10 cm round frying pan