1 chopping board
1 baking tray
Slice the tomatoes into thin rounds.
Peel and slice the onion and mix with the olive oil.
Unroll the puff pastry onto a baking tray, keeping its baking paper backing. Lift the pastry up and sprinkle the mixed herbs underneath. Sprinkle the burghul on top of the pastry, and arrange the tomatoes in a rosette pattern.
Lay the onions on top of the tomatoes, drizzle with the remaining olive oil, top with shavings of cheese and season with the sea salt.
© 2017 All rights reserved. Published by Murdoch Books.