2 sheets ready-rolled puff pastry
1 egg, beaten with 1 tbsp milk
sea salt flakes
½ cup pinenuts
80ml balsamic vinegar
120g Barker’s Professional Caramelised Onion Relish
7 tomatoes, sliced
60ml lemon infused avocado oil
1 cup goat's curd
handfuls picked watercress or purslane
Preheat the oven to 200°C.
Prick or dock the puff pastry sheets with a fork. Cut out four 10cm diameter discs and place onto a non-stick paper lined baking tray. Brush with the eggwash and scatter over some sea salt flakes.
Bake for 5 minutes until light golden in colour.
Turn the discs over and bake for a further 5 minutes. Remove from the oven. Adjust the oven temperature to 185°C.
Place the pinenuts in a frypan and sauté until the nuts start to colour and become aromatic. Add the balsamic vinegar and stir with a spoon until they become coated and tacky, then pour onto a square of non-stick baking paper.
Onto each pastry disc spread evenly 30 grams of Barker’s Professional Caramelised Onion Relish.
Place the tomato slices on top, starting with a disc of tomato in the centre then overlapping around the centre slice.
Season with sea salt and a little drizzle of lemon avocado oil.
Bake for 10 minutes. Remove from the oven and scatter over the goat's curd and pinenuts.
In a bowl dress the cress or purslane with lemon avocado oil. Place a little mound on each flan and serve.