Tomato and Cream Cheese Tartlets

Puff Pastry

• 200 g unsalted butter, diced (1-2 cm) then frozen
• 200 g plain flour, plus extra for dusting
• 90 g water, cold
• ½ tsp fine sea salt

Assembly

• 30 g brown sugar
• 10 g olive oil
• ½ tsp fine sea salt
• ½ tsp ground black pepper
• 180 g cream cheese with herbs
• 18 cherry tomatoes (approx. 180 g), halved
• 10 sprigs fresh thyme leaves