Simon Rimmer served up confit tomato and burrata tarts on Sunday Brunch.

The ingredients are: 6 pieces ready rolled puff pastry 125mm square, egg wash, 1kg plum tomatoes, 6 cloves chopped garlic, 6 sprigs thyme, 10g dried oregano, 3g chilli flakes, 350ml extra virgin olive oil, 20g salt, 200g burrata, 12 basil leaves and garnish with rocket leaves.