1.Preheat oven 220°C.
2.In a small baking dish, combine tomato, sugar and vinegar; season. Roast, uncovered, about 20 minutes or until tomato is soft.
3.Meanwhile, cut pastry sheet in half lengthways, cut each half into four squares; cut each square into triangles (you will have 16).
4.Place pastry triangles on oiled oven tray; top with another oiled oven tray (the second tray stops the pastry from puffing up). Bake pastry, alongside tomato mixture, about 10 minutes or until crisp.
5.Just before serving, place a tomato piece on each pastry triangle.
These tarts are best made immediately before serving to prevent the pastry going soggy. You can pre-roast the tomatoes ahead of time, but don’t assemble the tarts until just before serving. Serve topped with chervil, if you like.Note