Method

• Preheat the oven to 180°C.
• Halve the Toma’Chef tomatoes and put them in a saucepan with two tablespoons of water, the olive oil, a pinch of salt and the honey. Let it caramelize slightly but make sure the tomatoes keep their shape a bit.
• Roll out the puff pastry and cut out circles using a glass. Place the rounds of dough on a baking tray lined with baking paper. Spoon some of the caramelized tomatoes on top and seal the edges inwards. Season with some fresh pepper from the mill.
• Beat the egg and brush the edges of the dough with it using a brush.
• Bake the cakes in the oven for about 10 minutes until they are a nice golden brown. Serve with some fresh thyme.

Recipe made by Manon Macaron