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Tomato Tarte Tatin
Serves 4 |
1 teaspoon olive oil
1 large knob of butter
1 teaspoon caster sugar
9-10 tomatoes, halved widthways
salt and pepper
green salad, to serve
FOR THE PASTRY:
100g/4oz plain flour
50g/2oz butter, chopped
50g/2oz mature Cheddar, grated
4 spring onions, chopped
1. Make the pastry: whizz the flour,
butter and cheese in a food processor to make
crumbs. Add the onions and mix briefly.
With the machine running,
add 2-3 tablespoons water and process until the
mixture forms a ball. Wrap in plastic film.
2. In a 22-23cm/8 1/2-9in ovenproof pan or heavy tin,
heat the oil and butter.
Add the sugar and heat until caramelised,
stirring it into the butter and oil.
Pack the tomatoes into the pan, some cut-side up,
some cut-side down.
Cook over a high heat for a few minutes until the
tomatoes start to color on the underside.
Remove from the heat and cool.
3. Preheat the oven to 200C/Gas (392F) 6/fan
oven 180C (356F).
4. Roll out the pastry on a lightly floured surface until it is
slightly bigger than the pan.
Put the pastry over the tomatoes and tuck the edges down
the sides. Bake for 15-20 minutes until the pastry is golden.
Remove. Cool for 5 minutes so the juices can settle.
Then invert on to a plate so the pastry is on the bottom.
Serve with a green salad..
Preparation is 15 minutes.
Cooking is 25 minutes plus 5 minutes cooling. Serves 4. | |
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