We all know and love a fruit Tarte Tatin so why not try my savoury version. Its a lovely way to use up tomatoes and can be served as a side to a beautifully cooked piece of meat or fish, or as a healthy vegetarian main served with a lovely zingy salad. Imagine putting this on the table to share with all your bbq guests this summer.
Prep time 10 mins
Cook time 50 mins
600g of cherry tomatoes
3 garlic cloves, thinly sliced
1tbs dried thyme or rosemary
25g butter
25g caster sugar
2.5tbsp balsamic vinegar
1 pack of ready rolled puff pastry
1tsp salt and 1 tsp pepper
Small handful of fresh basil, finely chopped (or pick the micro basil leaves if you have a live plant)
1tbsp extra virgin (optional)
Crack of pepper
Pre heat your oven to 180c.
In an ovenproof non stick frying pan, I used 28cm size, gently melt the butter, once its melted add in the sugar and balsamic vinegar, reduce until it reaches a caramel consistency, be careful not to over reduce or it will be to bitter and chewy.
Once you have reached this point take it off the heat, throw in the sliced garlic and dried thyme and then the tomatoes, making sure there is only 1 layer but you pack in as many as you can, season with salt and pepper.
Working quickly place your puff pastry on top, and tuck it in round the sides, you may need to trim the edges a little if there's excess pastry. Poke a few steam holes in it and pop in the oven for 35-40mins.
When you remove the Tarte from the oven, leave to rest for 3 mins, and very carefully, remembering the handle is still red hot flip it out on to a plate.
Garnish with your fresh basil, a drizzle of extra virgin olive oil if the tomatoes didn't release too much moisture and a crackof black pepper.
TIP- you can use any number of flavour combinations, for example, add sliced red peppers, a choice of cheese, different herbs, just have fun.