Tomato Tarte Tatin
This tart is a delicious way to use up fresh tomatoes and basil from the garden. It’s fabulous as a lunch with a side salad or simply served as entree. I used Main Ridge Dairy Goats Capriole Cheese which is divine, but any hard goats cheese or other hard cheese (such as manchego) would be lovely.
INGREDIENTS
375g sheet good quality puff pastry (I use Careme).
Butter to butter baking pan
400g tomatoes sliced 1cm think (use a dense tomato like oxheart, I used my baby romas from the garden and cut them in half longways)
2 tsp castor sugar
10ml olive oil
5 French shallots, finely sliced
4 garlic cloves finely sliced
2 1/2 tbsp red wine vinegar
Main Ridge Dairy goats capriole cheese (chilled in the freezer)
2 tablespoons pine nuts
Handful of fresh basil (roll and finely sliced)
DIRECTIONS
Preheat oven to 220C fan forced.
Generously grease 32cm ovenproof pan with butter and line with piece of baking paper.
Season sliced tomatoes with salt and let sit for 10 minutes to draw out some moisture.
Add oil to a frypan on medium heat, add shallots and garlic, then vinegar and sugar, reduce until golden and no liquid left.
Pour shallots mixture into lined pan distributing evenly. Place tomatoes on top so there are no gaps, (cut side facing down as this will become the top of the tart). Remove goats cheese from freezer and slice into rounds placing one round per slice (approximately 10 rounds).
Place pastry over tomato mixture tucking it in around the sides carefully. Cut any access pastry away.
Place in oven for 20 minutes or until golden brown. Let it rest for at least 10/15 minutes.
Take a plate that is larger than ovenproof pan and place it over pan then flip the whole pan over and de-mould. Peel baking paper off.
Scatter with finely sliced basil and toasted pine nuts, sprinkle with salt flakes and drizzle with good olive oil.
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