Creamy Italian Burrata & Confit Tomato Tart

Preheat the oven to 190°C/ 170°C (fan)/ 375°F/ Gas 5

Remove the burrata from the fridge to bring to room temperature

Peel and finely slice the red onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the sliced onion with a pinch of salt and cook for 7-8 min or until starting to caramelise

Once the onion has started to caramelise, slice the cherry tomatoes in half

Add the sliced tomatoes to a bowl with a pinch of salt and pepper and a drizzle of olive oil and gently stir together

Strip the thyme leaves from the stalks, discard the stalks

Line a baking tray with non-stick baking paper

Lay the puff pastry onto the lined baking tray

Score a 1cm border around the edge of the pastry with a knife

Tip: The pastry border will puff up to give you a nice crust!

Spread the caramelised onions over the pastry within the border

Add the cherry tomatoes and top with the thyme leaves

Put the tray in the oven for 25 min or until the pastry is cooked through and puffed up – this is your confit tomato tart

Whilst the tart is cooking, boil a full kettle

Chop the waxy potatoes in half

Add the chopped potatoes to a pot of plenty of boiled water with a pinch of salt and bring to the boil over a high heat

Once boiling, cook for 12-15 min or until fork tender, then drain and return to the pot

Combine the fig relish with the balsamic vinegar and 2 tbsp [4 tbsp] olive oil

Season with a pinch of salt and give everything a good mix up – this is your fig dressing

Add 1 tbsp [2 tbsp] olive oil to the drained potatoes and season with a pinch of salt and pepper