Tomato tarte tatin

  • 20g Butter
  • 2 Teaspoons olive oil
  • 8 Large roma tomatoes, halved lengthways
  • Melted butter, to grease
  • 1 (25 x 25cm) sheet frozen puff pastry, jut thawed
  • 2 Teaspoons balsamic vinegar
  • 2 Teaspoons extra virgin olive oil
  • Fresh basil leaves, to serve

1. Heat butter and oil in a large frying pan over medium heat. Add flavorite tomato, cut-side down. reduce heat to low and cook for 20 minutes or until tender.

Pre heat over to 220C. Brush a round 20cm cake pan with melted butter. Arrange tomatoe, cut-side down, over base of pan. Top with pastry and fold back the excess.

Bake for 12-15 minutes or until the pastry is puffed and golden. Set aside for five minutes to cool slightly. Turn on to a serving plate.

Combine vinegar and oil. Drizzle over tart. Season with salt and pepper. Top with basil.

 

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