Caramelised tomato tarte tatin
Preparation Time: 5 minutes
Cook Time: 20 minutes
Serves: Makes 1 large tart
This recipe is a summer take on the classic French apple tart, tarte tatin.
Ingredients
30ml butter or margarine
45ml soft brown or caramel sugar
5ml balsamic vinegar
500g cherry or mini Italian tomatoes
15ml chopped fresh origanum or 5 ml dried
300g about ½ quantity puff pastry
Method
- Melt butter in a large, heavy-based frying pan. Add sugar and vinegar and cook over medium heat for about 5 minutes until mixture starts to caramelise.
- Add tomatoes and origanum and stir for a few minutes. Turn out into a greased 24 cm ovenproof dish.
- Roll out pastry on a lightly floured surface, to a thickness of about 3 mm, and cut to size of baking dish. Place pastry disc on top on tomatoes and tuck edges down side of dish.
- Bake in a preheated oven at 200 °C for about 20 minutes. Leave to cool for a few minutes, then turn out onto a large serving plate so that tomatoes are on top. Serve immediately.
