NADIA'S TOMATO TARTE TATIN

Posted On: 2015-12-21 08:36:15
INGREDIENTS:
 
1 knob butter
drizzle of olive oil
500 grams cherry tomatoes
1 Tablespoon balsamic vinegar
1 Tablespoon brown sugar
A few sprigs of rosemary or thyme
1 square sheet puff pastry (I used Paneton)
50-70 grams soft feta or goat cheese (optional)
 
2 courgettes, peeled into thin ribbons with a vegetable peeler
1-2 handfuls baby rocket leaves or watercress
¼ cup chopped flat-leaf parsley
lemon juice & extra-virgin olive oil to dress
 
 
DIRECTIONS:
 
Preheat the oven to 220°C.
 
Melt the butter & olive oil in a medium-sized heavy-based, ovenproof frying pan on high heat.
 
Add the cherry tomatoes & cook over high heat for 4-5 minutes, shaking the pan gently every now & again, until the tomatoes are slightly blistered on the outside. 
 
You do not want them to burst, leak out their juice & lose their shape. 
 
The pan should be crowded with tomatoes – you don't want any gaps.
 
Season with salt & freshly ground black pepper.
 
Mix the balsamic vinegar brown sugar together & pour all over the tomatoes in the pan. 
 
Allow the balsamic to bubble for about 1 minute until it has reduced & there is little liquid left in the pan.
 
Scatter over the rosemary or thyme.
 
Trim the four corners of the pastry so you have a rough round shape (roughly a bit bigger than the size of the pan). 
 
Place the pastry on top of the tomatoes in the pan tuck the edges down around the inside of the pan (you can do this with a fork) to enclose the tomatoes. 
 
Prick the top of the pastry with a fork a few times (this will allow steam to escape while cooking).
 
Place in the hot oven to bake for 22-25 minutes or until the pastry is puffed & golden.
 
Remove from the oven, let the tart sit for a few minutes & run a knife around the edge to release the pastry from the pan.
 
To flip the tart out onto a plate, place a plate face-down on top of the pan, use a tea towel to hold the pan & plate together & flip them over in one smooth movement. 
 
The tart will come out onto the plate – ta da!
 
Scatter the goat's cheese or feta all over the tart, if using.
 
Toss the courgette, rocket/watercress, parsley, lemon juice & extra-virgin olive oil together, place on top of the tart or serve on the side.
 
Cut the tart into quarters & serve with the salad.

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