RECIPES
Tomato tarte tatin
By Miele
20 minutes
Preparation time
45 minutes
Cooking time
6-8 servings
INGREDIENTS
500 g store bought or homemade puff pastry
600 g assorted coloured cherry tomatoes
1 tbsp brown sugar
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tbsp butter, finely diced
Garnish
Basil leaves, picked and washed
125 g goats curd or fetta
METHOD
- Preheat oven on Intensive Bake at 200°C.
- Place the pastry on a floured bench and using a rolling pin roll the pastry to stretch it slightly so that it is possible to cut a round puff pastry circle to fit a 27cm round baking tray. Keep the pastry round chilled until ready to use and dock with a fork.
- Combine cherry tomatoes, sugar, oil, vinegar in a bowl, season to taste with salt and freshly ground pepper. Toss well.
- Arrange the tomatoes on the bottom the baking tray. Pour any remaining liquid over tomatoes and sprinkle with finely diced butter.
- Place the puff pastry on top of the tomatoes. Tuck sides of the pastry in around the tomatoes.
- Place the baking tray on a rack and shelf level 1. Bake for 35 minutes until the pastry is puffed and golden brown.
- Leave to stand for 5 minutes then invert tart onto a serving plate.
To serve
1. Crumble goat’s fetta or spoon dollops of curd over the tomatoes and garnish with basil leaves.
APPLIANCE / FUNCTION
Miele
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