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Mixed tomato and corn tarte tatin recipe
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Quick and delicious tomato and corn tarte tatin ready in under an hour - a crowd favorite!
Ingredients:
  • 1 corn cob, husks and silk removed
  • 4.00 gm brown sugar
  • 2 tsp balsamic vinegar
  • 350g mixed medley tomatoes
  • 2 roma tomatoes, halved
  • 1 sheet frozen puff pastry, just thawed
  • Basil leaves, to serve
  • Basil pesto, to serve
Instructions:
  • Preheat your oven to 200°C, then heat a chargrill on high. Grill the corn, turning occasionally, for 10 minutes or until nicely charred. Use a small serrated knife to cut off the kernels from the cob.
  • Prepare a 20cm ovenproof frying pan by greasing it. Heat the pan on high heat. Stir in the sugar and vinegar until caramelized, about 1 minute. Take the pan off the heat. Arrange the corn and combined tomato on the pan base, season, then lay the pastry over the mixture, tucking the edges carefully into the pan.
  • Bake for 20 minutes or until the pastry is puffed and golden. Remove any excess liquid from the pan. Invert the tart onto a serving plate, and garnish with basil leaves and pesto. Serve warm or at room temperature.

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