Mediterranean Vegetable Tarte Tatin

• 1 tbsp olive oil
• 1 tbsp tomato paste
• 1 tbsp balsamic vinegar
• 1 tbsp brown sugar
• 1 clove garlic, minced
• 1/2 lb cherry tomatoes, halved
• 2 None finger eggplant, cut into 1/3 inch slices
• 1 None medium zucchini, cut into 1/3 inch slices
• 1 None red bell pepper, deseeded, cut into 2/3 inch cubes
• 1 sheet frozen puff pastry, thawed, cut into 4 - 4 inch discs
• 1 1/2 tbsp butter, melted
• 2 oz goat cheese, crumbled, to serve
• None None fresh basil leaves, to serve

1. Preheat oven to 400u0b0F. Lightly grease 4 - 4 inch individual pie dishes.
2. Combine olive oil, tomato paste, vinegar, brown sugar and garlic. Toss with vegetables then distribute between pie dishes. Cover with puff pastry, tucking edges around sides. Brush tops with melted butter. Place pies on a baking tray. Bake for 20-25 mins, until pastry is puffed and golden brown.
3. Unmold tarts onto serving plates, vegetable side up. Serve sprinkled with goat cheese and basil leaves.

olive oil, tomato, balsamic vinegar, brown sugar, clove garlic, cherry tomatoes, finger eggplant, zucchini, red bell pepper, pastry, butter, goat cheese, fresh basil

Taken from recipes-plus.com/api/v2.0/recipes/25945 (may not work)