Cherry Tomato Tatin Caramelised with balsamic Vinegar
This is a deliciously sweet tart based on the upside-down tart tatin, usually made with apple and said to have been created after a mistake by the Tatin sisters who dropped the tart when making it.
- Preparation :20 minutes
- Cooking time : 30 minutes
- Level: Easy
Ingredients For 6 servings :
1 roll of rough puff pastry (you can make your own if you wish)
500g ripe cherry tomatoes (I use a mixture of red and yellow which gives a pleasant colour and taste to the tart)
6 tablespoons of Balsamic vinegar
1 tablespoon of clear honey
4 tablespoons demererra or light brown sugar
2 cloves of garlic
5 fresh basil leaves
Sprig of fresh thyme
Small branch of fresh rosemary
3 tablespoons of porridge oats or Fresh breadcrumbs
Fresh ground black pepper
Put the balsamic vinegar, sugar, honey and the finely chopped garlic into a heavy based frying pan – reduce the mixture by half to result in a dark syrup, do not cover the pan and stir to avoid burning.
When the mixture has reduced by 50% quickly add the cherry tomatoes, stirring to coat them in the syrup – this will also start to candy the tomatoes, which will take about 15 minutes.
In a 12 inch flan case, cut out a disc of silicon paper and cover with the breadcrumbs or the oatmeal then add the tomatoes and cover with the syrup from the pan.
Finely chop the basil, thyme and rosemary and sprinkle over the tomatoes – season with sea salt and black pepper.
Roll the pastry over the tomatoes tucking-in around the edges between the flan-tin and the tomatoes.
Cook in a preheated oven at 180Â°c for around 30 minutes, or until the pastry is cooked.
When cooked remove from the oven, leave for 5 minutes before putting a flat serving dish upside-down over the flan tin and turn the tin over rapidly, be careful not to be burnt by the hot syrup – tap the tin to release the tart.
Serve immediately with a crisp green salad and a chilled RosÃ© de Provence or a chilled CÃ´tes du Rhone red.
- If you wish you can top the tart with parmesan shavings just before serving.
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