Serving size: Serves 6
Cuisine type: Italian, Modern Australian
Cooking time: More than 1 hour
Special options: Kid friendly
Course: Lunch, Main
Tomato tarte tatin
INGREDIENTS
500g block frozen puff pastry, thawed slightly
1 tablespoon olive oil
50g butter
2 red onions, sliced
12 cloves garlic
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
salt and pepper, to taste
1 kg roma tomatoes, core removed
baby herbs, extra balsamic and olive oil, to serve
crème fraîche
1 tablespoon olive oil
50g butter
2 red onions, sliced
12 cloves garlic
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
salt and pepper, to taste
1 kg roma tomatoes, core removed
baby herbs, extra balsamic and olive oil, to serve
crème fraîche
METHOD
Preheat oven at 180°C/ or 160°C (fan forced).
Grease a 30cm shallow round pan.
Roll out pastry to form a 5mm thick round disc, slightly bigger then pan. Refrigerate while preparing filling.
Heat oil and butter in a large frying pan over a medium to low heat.
Add onion, garlic, sugar and balsamic and cook for about 15 minutes or until onions and garlic are very soft and golden brown.
Season with salt and pepper and then set aside.
Place tomatoes in a medium saucepan filled with boiling water, cook for 1 minute or until skin just starts to come away from flesh.
Rinse under cold water until cool. Peel off skin using a small knife, cut in half and then remove and discard seeds.
Arrange tomatoes rounded side down on prepared pan, leaving a 1cm border. Scatter onion mixture evenly over top.
Lay pastry disc round over tomatoes and gently press excess pastry around edge to enclose.
Cook for 30 minutes or until pastry puffs up, is golden and cooked through.
Serve topped with baby herbs and drizzled with extra balsamic, olive oil and crème fraîche.
1 comment:
I'm drooling here. In a public place. This is possibly less embarrassing, though, than the woman out the window who is sobbing because her boyfriend just broke up with her over froyo.
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