Ingredients
Olive oil for drizzling
8-10 roma tomatoes, thinly sliced
3 garlic cloves, very thinly sliced
Pinch of sugar
salt
Bunch of fresh oregano, finely chopped
1 pound, 2 ounces puff pastry
1 egg
1/4 pint milk (1/2 cup)
9 ounces Gorgonzala or other blue cheese
Bunch of fresh basil
Black pepper
Preparation
Preheat oven to 300 F and drizzle a little olive oil over an oven tray. Place the tomato slices, in rows on the tray, and place a slice of garlic on each tomato slice. Season with sugar and salt and chopped oregano. Place in oven and cook for 30 minutes, then turn the ovensetting down to 230 F, and cok for a further 10 minutes. remove from and place to one side. Turn the oven setting up to 400 F and flour a work surface. Roll out the puff pastry, flouring and turning occaisionally until you have a large enough square to fit your baking tray, about 14" square. Sprinkle the baking tray with a little olive oil and a pinch of salt and place your puff pastry onto the tray. Using a fork, prick the surface of the pastry. Whisk together the egg and milk and brush the surface of the pastry with the egg wash Bake the pastry in the oven for 5 minutes (note), take it out and then using a spatula, lay your tomatoes out flat along the pastry in rows. Crumble a lump of cheese over each tomato slice, and on top of this place a basil leaf. Drizzle with olive oil and sprinkle with black pepper. Put back in oven and cook again for 10 minutes. Remove, slice into small oblongs and serve
