Make sure your pastry is out of the fridge and easy to work with, without being too soft.
Preheat oven to bread setting 220°C.
Using a flan tin with a removable base would be the easiest for this I think…which is what I did.
SO; Place a few basil leaves top side down into the flan tin. Add the chopped garlic, all the tomatoes and then sprinkle with salt and sugar. Drizzle with EVOO and Balsamic vinegar.
Roll pastry to fit the flan tin, tucking in all edges so that the tomato topping will not escape!
Bake for 40-45 minutes until the pastry is puffed and golden…maybe even a little darker than golden as you really want all the crispy layers happening.
Allow to cool slightly after removing from the oven, but not long enough to go soggy.
Turn upside down onto serving dish and throw on a few more fresh basil leaves.
Try not to lick the tin, at least while it's hot…slice and serve hot…warm…or cold….but I'm betting it won't make it to cold! I am off to have another piece! It has received the 'Tenina' For Food's Sake tick of approval….oh hell….this is good!