Goat's cheese and sugar-roasted tomato puff pizza

Method

1. Preheat the oven to 220°C/gas 7.

2. Roll out the puff pastry to a 30cm wide circle, 1/2cm thick. Place the pastry circle on a greased baking sheet.

3. Press down onto the pastry circle with a large pan lid, forming a 1cm border (like a vol-au-vent).

4. Bake the puff pastry circle for 8-10 minutes until golden brown.

5. Meanwhile, place the goat's cheese in a baking dish, drizzle with 3 tablespoons of olive oil and bake alongside the pastry for 4 minutes.

6. Place the vine tomatoes in a baking dish, drizzle with the remaining olive oil and bake alongside the cheese for 4 minutes.

7. Remove the roast tomatoes from the oven and drizzle again with balsamic vinegar and sprinkle with thyme.

8. Wilt the spinach in a frying pan and cook over medium heat for 2-3 minutes, or until the spinach has wilted. Season with salt and freshly ground pepper.

9. Place the pastry circle on a warm serving plate. Spoon the spinach over the pastry disc and top with the goat's cheese and tomatoes. Sprinkle with the rocket and serve at once.

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Ingredients

350g Puff pastry
2 small goat's cheeses, halved
6 tbsp Olive oil
8 small tomatoes on the vine
1 tsp caster sugar
225g fresh spinach
1 tsp thyme leaves
2 tbsp Balsamic vinegar
1 small bunch wild rocket

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