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Sticky bacon, thyme and onion tarte tatin
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Savoury tart with bacon, onion, and blue cheese.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 6 small eschalots, halved
  • 200g streaky bacon rashers, halved lengthways
  • 53.75 gm caster sugar
  • 2 tsp balsamic vinegar
  • 20.00 ml fresh thyme leaves
  • 250g cherry truss tomatoes
  • 1 sheet frozen puff pastry, partially thawed
  • 20g baby rocket
  • 50g creamy blue cheese, crumbled
Instructions:
  • Preheat your oven to a toasty 200C (180C if you're using a fan-forced setting).
  • In a large frying pan over medium-high heat, cook the eschalot in half the oil until softened, about 5 to 7 minutes. Transfer to a bowl. In the same pan, cook the bacon until crisp, about 2 to 3 minutes. Drain on paper towel.
  • Heat sugar in a 20cm round (base) heavy-based frying pan with a flameproof handle over high heat until dissolved and light caramel in color. Remove from heat and carefully add water and vinegar. Let bubbles subside, then arrange eschalot and bacon over caramel and sprinkle with half of the thyme.
  • Prepare a baking tray with baking paper. Arrange tomatoes on the tray. Drizzle with remaining oil and season with salt and pepper. Cover with pastry, tucking in edges to form a round shape. Bake for 25 minutes, adding tomatoes halfway through, until golden and puffed. Let it rest for 5 minutes before carefully flipping onto a serving plate. Finish by sprinkling with remaining thyme.
  • Garnish with arugula and cheese. Enjoy warm tarte tatin alongside fresh tomatoes.

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