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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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