- Tomato Tart Tatin.jpg (84.01 KiB) Viewed 489 times
Takes: 45 minutes
Serves: 1
No nutritional information available.
Ingredients
- 15g (½oz) butter, plus extra for greasing
- 2 shallots, quartered
- 1 tsp brown sugar
- 250g (9oz) cherry or baby plum tomatoes, halved
- 1 tbsp balsamic vinegar
- Salt and freshly ground black pepper
- ¼ x 320g (11¼oz) ready-rolled puff pastry sheet
- 25g (1oz) feta, crumbled
- Basil leave, to garnish
Method
1. Preheat the oven to 220°C/Fan 200°C/Gas Mark 7. Grease a shallow, rectangular, ovenproof dish or baking tray approx 15cm x 10cm (6in x 4in) and place on a baking sheet.
2. Heat the butter in a frying pan over a medium heat. Cook the shallots for 2 - 3 minutes. Sprinkle over the sugar and cook for a further 2 - 3 minutes, until golden and softened. Stir in the tomatoes and cook for 3 minutes, then add the vinegar and cook for 1 minute.
3. Spoon the mixture into the prepared dish. Season with salt and pepper. Drape the pastry over the filling and tuck the edges into the sides of the dish. Bake for 20 - 25 minutes or until the pastry is risen and golden. Carefully turn out onto a plate and sprinkle over the feta. Garnish with basil and serve with rocket.
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