Tomato tarte tatin
1hour 45 minutes
This tasty tart is ideal as a part of a picnic. Sweet tangy with a crisp puff pastry bottom
You will need an oven proof non-stick omelette sized pan.
Cut your tomatoes in half and place in roasting tin seeds up
Season with salt and pepper
Cook at 140C for 45 minutes to remove as much moisture from the tomatoes as possible.
Allow them to cool enough so you can handle them. Increase oven temperature to 180C
Grease your omelette pan with a little olive oil
Mix vinegar and sugar, pour into the bottom of omelette pan
Cover the bottom with the tomato halves seeds side down this time, as you are making it upside down
Cut a circle of puff pastry big enough to cover the tomatoes and lay it on the top
Place in the oven for 15 -20 minutes until the puff pastry is cooked
Allow to cool in the pan for 5 minutes
Place a plate on top of the pan.
Use a cloth to hold the handle and hold the plate on the top.
Flip the pan over so the pastry is on the bottom, and it is sat on the plate.
Garnish with fresh basil leaves
Serve warm or cold as part of a picnic or with salad
Ingredients for 1 tart or 2 portions
1/2 Tbsp Balsamic vinegar
1Tbsp Caster sugar
Puff pastry (I used the pre-rolled sheet from a supermarket)
Basil for garnish