CHERRY TOMATO TARTE TATIN

Sweet juicy cherry tomatoes are weighing down my tomato plants at home and i thought this simple recipe will be a crowd pleaser over the summer. It is a famously classic technique with a summer twist.

Serves 6

Ingredients

500g cherry tomatoes

6 sprigs fresh thyme

2 Tbsp balsamic vinegar

2 tsp extra virgin olive oil

375g butter puff pastry

20g parmesan or feta cheese (optional)

Cracked black pepper

Method

Preheat the oven to 200°C

Place the whole tomatoes, thyme leaves, balsamic vinegar and oil in a small bowl and stir to combine.  Season lightly with sea salt and cracked pepper.

Roll the pastry out so you get the diameter of 30cm or slightly bigger than your pan.

Scatter half the parmesan cheese over the tomatoes.  

Lay the pastry over the pan and tuck the edges into the pan so that when it gets turned out it will have formed a slight crust up the sides of the pan.

Place the pan in the oven and bake for 20–25 minutes, until the pastry is puffed up and golden

Remove from the oven and leave to stand for a couple of minutes before carefully inverting onto a plate.

Serve warm with a crisp green salad.

Tip the tomato mixture into a 24cm heavy-based, ovenproof frying pan. Spread the tomatoes so that they are level and cover the base of the pan evenly