Method

• 1

  Preheat the oven to 200C/400F/Gas 6.

• 2

  Put the cloves in a pan with water to cover and bring to the boil. Boil for three minutes then drain. Dry the cloves and the pan.

• 3

  Return the garlic to the pan along with a glug of olive oil and fry for a further three minutes. Add the water and balsamic vinegar and boil for 10 minutes, or until most of the liquid has evaporated.

• 4

  Meanwhile, pour a glug of olive oil onto a large plate and mix in the brown sugar and plenty of salt and pepper. Place the tomatoes, cut side down, into the oil mixture and make sure each face is well covered.

• 5

  Heat a small glug of olive oil in the ovenproof frying pan and transfer the tomatoes, cut side down, into the oil mixture and make sure each face is well covered.

• 6

  By now most of the liquid should have evaporated from the garlic cloves. Add the sugar, herbs and salt, and continue to fry until the cloves begin to turn light brown. Remove from the heat then transfer the cloves to the frying pan and arrange around the tomatoes.

• 7

  Place the ready-rolled puff pastry sheet over the tomatoes and garlic, tucking the edges of the pastry into the pan. (See Cook's Tip.) Brush with beaten egg then place in the oven for about 25 minutes, or until golden brown. Remove from the oven and cool slightly.

• 8

  Take a large heatproof serving plate and place over the pan. Protecting your hands with oven mitts and holding the plate and pan very firmly together, carefully flip the pan and plate, then lift off the pan.

• 9

  Sprinkle with feta cheese and garnish with a sprig of thyme or two. Serve with rocket or watercress.

• PER SERVING: 26.8g FAT (Excluding extras)