Tomato tarte tatin

You’ll flip out when you realise how easy and scrumptious these upside-down tarts are! - by Better Homes and Gardens

Recipes from Better Homes and Gardens & New Idea

Ingredients

• Melted butter, for greasing

• 1⁄2 cup caster sugar

• 2 tsp balsamic vinegar

• Extra 10g butter

• 3 medium vine-ripened tomatoes, halved

• 1 sheet frozen ready-rolled puff pastry, partially thawed

• Small basil leaves, to serve

• Salad greens, to serve

• Extra balsamic vinegar, to serve

Preheat oven to 200°C. Grease the holes of a 6-hole muffin tin and line with baking paper. Put sugar in a small non- stick frying pan over medium- low heat. Cook for 5 minutes or until sugar begins to dissolve. Shake pan gently, rolling sugar around pan until all sugar has dissolved and it turns a caramel colour. Add vinegar and extra butter. Gently shake pan until mixture is well combined.
Pour mixture into prepared holes. Top with tomato, 3 stalk-side down and 3 cut-side down. Cut six 8.5cm rounds from pastry and put over tomato, folding excess pastry in towards centre of tarts.

Step 2

Andre Martin
Bake for 20 minutes or until pastry is golden. Turn out onto a sheet of baking paper. Transfer to a serving platter, tomato-side up. Sprinkle with basil leaves and serve with salad greens and extra balsamic.

Step 3

Andre Martin