Because he saw the salad dressing!
Terrible jokes aside, it’s time for us to share another one of our much-loved recipes. Whilst many people are familiar with the more well-known Apple Tarte Tatin, I wanted to share the version I first came across in a cookbook I purchased as a teen when first starting to explore what could be created in the family kitchen. A version created with not apples, but a savoury version with tomatoes (what a revelation!). Being one who can tend to favour savoury over sweet, I completely fell in love with just how delicious this version is (it's always a savoury, not sweet French toast cooked up at our place, but that's another blog post).
This dish is excellent for a lazy weeknight dinner, or even better as part of a Sunday brunch. The tomatoes are complimented with mozzarella, balsamic vinegar, and thyme, a combination that’s completely addictive.
Tomato Tarte Tatin
- 1 tablespoon balsamic vinegar
- 1 tablespoon sugar
- ½ teaspoon thyme leaves
- 20-24 small truss tomatoes or cherry tomatoes
- 1 sheet frozen butter puff pastry (trimmed)
- 100gm buffalo mozzarella cheese
- 2 tablespoon extra virgin olive oil
Preheat the oven to 200°C. Put the vinegar, sugar and thyme in a non-stick frying pan and place over medium heat. Allow to simmer for a few minutes, stirring until the sugar dissolves, then add the whole tomatoes. Toss the tomatoes in the sweet syrup for a few minutes to ensure they are well coated, then removed from the heat and allow to cool completely in the pan.
Lightly grease the inside edge of a 20cm (8 inch) pie dish, then arrange the tomatoes over the base and drizzle with the cooking liquid.
Place the sheet of puff pastry over the tomatoes and tuck the edges of the pastry in a little around the tomatoes. Place the pie dish into the preheated oven and bake for 20-25 minutes, or until the pastry is puffed up and golden brown. Place a large serving plate over the top of the pie dish and flip the tart and pan upside down. The tart should now be sitting on the plate with the tomatoes facing up. Tear the buffalo mozzarella into several pieces and scatter over the tart. Drizzle with a little extra virgin olive oil
(recipe is taken from Marie Claire – Comfort)