2 tbsp white wine vinegar
1 tbsp caster sugar
4-5 small vine-ripened tomatoes, thickly sliced
1 sheet frozen ready rolled puff pastry, partially thawed
2 tbsp fresh oregano leaves, optional
1 Preheat oven to 200C. Put butter, vinegar and caster sugar into a 22cm non-stick frying pan over medium heat. Stir until butter has melted, sugar has dissolved and mixture is sizzling. Remove from heat. Place tomatoes over surface of pan containing syrup, fitting tightly. Cover tomatoes with pastry, folding excess over towards the centre of the pan.
2 Place pan into oven and cook for 20-25 minutes or until pastry is puffed, golden and cooked through. Invert tart onto a large serving platter. Sprinkle oregano leaves over tart and then salt and freshly ground black pepper. Serve.