Using a 24cm (9Β½ in) frying pan as a guide, cut the pastry into a 24cm (9Β½ in) round. Refrigerate until required.
Heat the butter, vinegar, sugar, salt and pepper into the frying pan and place over medium heat. Stir for 7β8 minutes or until the butter has melted and the mixture has reduced slightly. Remove from the heat.
Add the sprigs of thyme and tomatoes. Place the pastry over the tomatoes and press down gently to secure.
Cut the top with 4 slits to let the steam escape. Transfer to the oven.
Bake for 25β30 minutes or until the pastry is puffed and golden. Allow to stand for 2 minutes.
Carefully invert onto a serving plate. Serve with baby burrata and basil leaves.
Title
Title
The Cookware Behind the Recipe
Title
Ceramic Non-Stick Frypan 24cm
Title
The perfect combination of design and performance, this versatile frypan powers through your meals then cleans up easily thanks to GreenPan's most groundbreaking ceramic non-stick. Crafted from heavy-gauge aluminium, this pan is finished with Donna's signature blue and a champagne stainless steel handle for a striking contrast.
The perfect combination of design and performance, this quick-heating collection powers through your meals then cleans up easily thanks to GreenPan's most groundbreaking ceramic non-stick. Crafted from heavy-gauge aluminium, these pans are finished with Donna's signature blue and champagne stainless-steel handles for a striking contrast and effortless style.
Prolific food editor, bestselling cookbook author, and Australian culinary icon Donna Hay partnered with GreenPan to create irresistibleβ―cookware built to inspire home cooks.
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