An idea by Mark Hix with whom I’ve had mixed results. This one seemed to work quite well, though the result was rather wet; we’re wondering if the tomatoes might benefit from a little longer in the over to lose some more of their moisture?<\/p>\n
The classic apple tarte tatin is an indulgent dessert but the approach also works brilliantly as a savoury dish. When tomatoes are in season, this is a fresh and summery take. You can mix things up with different heritage tomatoes for extra colour and flavour.<\/p>\n
| serves:<\/td>\n | \n\t 4\n\t <\/td>\n<\/tr>\n |
| preparation time:<\/td>\n | \n\t 20 mins\n\t <\/td>\n<\/tr>\n |
| cooking time:<\/td>\n | \n\t 1 hr\n\t <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n \n Ingredients<\/h2>\n\n Method<\/h2>\nPreheat the oven to 160°C\/140°C fan\/gas mark 3.<\/p>\n Halve the tomatoes top to bottom and place cut-side up on a large baking tray. We used a bun tray to help support them. Season with salt. Put in the oven and cook for about 1 hour, or until they start to soften and turn wrinkly but still hold their shape. Remove from the oven.<\/p>\n Turn the oven up to 200°C\/180°C fan\/gas mark 6.<\/p>\n Unroll and lay the sheet of puff pastry on a clean surface. With a sharp knife, cut out a circle from the pastry roughly 23cm in diameter (or just a little larger than your tatin dish). Add 1 tbsp olive oil to a 20cm ovenproof tatin dish and use it to coat the base and sides. Season the tomatoes with pepper, then place them in the oiled pan cut-side down, sitting tightly together. Prick the pastry circle all over with a fork, hten lay it on top of the tomatoes tucking the edges in around them.<\/p>\n Bake for about 30mins until the pastry is golden and crisp. Remove the tarte from the oven and leave it to cool for 5 mins.<\/p>\n Once the tarte has cooled slightly, ensure the pastry is released from the edges of your dish, put a plate on top of the dish and quickly invert it to extract the tarte. Scatter with the herb leaves and drizzle with a little more olive oil.<\/p>\n \n<\/div>\n |