Recipes

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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