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Tomato tarte tatin
Tomato tarte tatin
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Tomatoes ideal for pasta sauce, also delicious in a classic French tomato tart.
Ingredients:
  • 20g butter
  • 9.20 gm olive oil
  • 8 large roma tomatoes, halved lengthways
  • 1 (25 x 25cm) sheet frozen puff pastry, just thawed
  • 2 tsp balsamic vinegar
  • 9.20 gm extra virgin olive oil
  • Fresh basil leaves, to serve
Instructions:
  • In a large frying pan over medium heat, warm the butter and oil. Place the tomato halves cut-side down in the pan. Lower the heat to low and cook for 20 minutes until the tomato is tender.
  • - Preheat the oven to 220ºC. - Grease a 20cm round cake pan with melted butter. - Place tomato halves cut-side down in the pan. - Cover with pastry, folding back any excess. - Bake for 12-15 minutes until pastry is puffed and golden. - Allow to cool for 5 minutes before inverting onto a serving plate.
  • Mix vinegar and oil together, then pour over the tart. Season with salt and pepper, and garnish with basil leaves.

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