Tomato tarte tatin
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
Method
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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.
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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.
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.
Andre Martin
