Saturday, 3 December 2011
My Version of Tomato Tarte Tatin
This recipe is my twist on Michele Cranston's recipe from the cookbook "Comfort". It is one of thoses dishes which looks complicated but in fact is one of the easiest things to make and will make you look like a cooking superstar
1 tbs Balsamic Vinegar
1 tbs caster Sugar (fine grade sugar, not powered sugar)
1 sprig of fresh oregano
2 punnets of Cherry tomatoes
1 Sheet of ready rolled puff pastry
Fresh basil leaves (approx 12)
Marinated Persian Feta (I love the Meredith Dairy goats cheese)
Place the Vinegar, sugar and oregano in a non-stick fry pan. Bring to the boil for 1 minute. Add the whole cherry tomatoes. Move the fry pan around, tossing the cherry tomatoes in the vinegar mixture until well coated. Cook until tomatoes soften and cook down a bit making sure that you move them around in the pan so that they don't burn.
When the tomatoes have cooked down a little bit but without losing too much shape, transfer them to an oiled quiche dish. Place the sheet of puff pastry over the top of the tomatoes trimming it to fit the dish.
Bake in oven preheated to 200oC for 15 minutes or until the pastry is golden brown and nicely puffed.
Place your serving dish over the top of the quiche dish and carefully flip the tarte tatin on to place. (You might need to carefully drain off excess liquid first if there is a lot of juice).
Sprinkle with the fresh basil leaves and feta cheese and then serve.