Tomato Tarte Tatin

Bright, colourful and tasty, this refreshing recipe is a summer hit that you can put together in a hurry and get back to the garden.

Serves 4

Ingredients:

• 400g puff pastry
• 1 tbsp plain flour for dusting
• 4-6 heritage tomatoes, sliced
• 1 banana shallot, sliced in half width ways
• 1 clove of garlic, roughly chopped
• 1 tbsp extra virgin rapeseed oil
• 1 tbsp balsamic vinegar
• 12 basil leaves
• Pinch of sea salt

Method:

1. Preheat your oven to 200˚C.
2. Roll out your puff pastry on a floured surface to a 30cm diameter.
3. In a 22cm frying pan heat ½ your rapeseed oil, place the shallots narrow side down and caramelise on a medium heat for 2-3 minutes until they soften and start to brown. Then turn over (cut side down) and repeat, adding in your tomatoes and chopped garlic into the gaps.
4. Cook for a final 2 minutes on the heat and then add balsamic vinegar on top of the shallots, tomato and garlic. Add torn basil and then remove the pan from the heat.
5. Place the puff pastry over the tomatoes and tuck all around the edges to form a lid. This will be the base once it’s baked and flipped over. Cut two small holes in the centre for steam to escape and to stop the pastry ballooning in the middle.
6. Bake in the oven for 20 minutes. Allow to cool slightly for 5 minutes and then carefully turn over your tarte tatin onto a plate and drizzle with a little more oil and vinegar. Garnish with basil leaves.