Tomato Tarte Tatin
Prep: 10 minutes
Cook: 50 minutes
Servings: 4
Looking for an easy vegetarian meal? Encase juicy cherry tomatoes in flaky pastry, with this simple Tomato Tarte Tatin.
Ingredients
- 1 tbsp olive oil
- 2 red onions, halved and finely sliced
- 2 cloves garlic, crushed
- 1 tbsp CSR sugar
- 2 tbsp balsamic vinegar
- Salt and cracker pepper
- ½ tsp dried oregano
- 2 tspn chopped fresh rosemary
- 400g canned cherry tomatoes
- 1½ sheets Pampas Frozen Puff Pastry, just thawed
- Goats cheese & baby rocket to serve
Method
- Heat oil in a non-stick frying pan. Add onions and cook 2 minutes over a medium/low heat until soft and lightly golden. Add garlic and cook for 1 minute longer. Add sugar and vinegar and cook stirring for 2 minutes.
- Add salt, pepper, oregano, rosemary and undrained cherry tomatoes. Simmer gently for 10 to 15 minutes or until very thick, stirring occasionally. Set aside to cool.
- Meanwhile, preheat oven to 220°C (200°C fan-forced). Lightly oil a 23cm diameter, round cake pan and line base with a circle of baking paper which extends 1 cm up the sides of the pan. Spread tomato mixture over the base.
- Cut pastry into 6 equally sized triangles. Place on top of tomato mixture. The pastry triangles will overlap. Tuck in pastry around edges. Use the point of a sharp knife to make 3 small incisions through the pastry to allow for steam to escape. Bake 20-30 minutes or until pastry is golden brown.
- Remove from oven and cover with a serving plate or board. Carefully upturn to remove tart from pan. Top with goats’ cheese and rocket.
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