So sorry for the radio silence here on the blog. I shot this recipe at the beginning of last week and then spent the rest of the week in bed with a wretched cold. It was all very pathetic. Now I'm scrambling about catching up with everything and trying to get things sorted before Rufus starts school next week (sob).
Anyway, I've been growing tomatoes this year, and they're starting to ripen (when the children don't pull them off green). I know I should probably be eating them in salads but I've been desperate to make a tomato tarte tatin since I had one in France last summer.
It sounds terrifying, but it really is quite simple. I don't have a metal handled frying pan that is oven proof so I used an enamel dish instead, which are apparently safe to use directly on your hob flame too (who knew? Not me - thanks Google). It looks prettier anyhow.
It really is a gorgeous tarte, sweet, juicy tomatoes, gorgeous onions and puff pastry - what's not to love?
To make your own tomato tarte tatin you will need:
A bowl of tomatoes (I used three large tomatoes and three small but it really depends on your dish/pan). 1 small onion Olive oil A knob of butter 1 tablespoon honey Several sprigs of thyme A handful of breadcrumbs Ready made all butter puff pastry Salt and pepper Method
Preheat the oven to 200c.
Work out roughly how many tomatoes you'll need to fit snugly in your dish (it needs to be flame and oven proof) and then slice them in half width ways.
Finely slice and fry your onion in a little olive oil and a knob of butter until soft and golden, sprinkle over a little salt to stop them catching.
Add a good lug of olive oil into your dish and add your honey, a few sprigs of thyme and some salt and pepper. Heat over a moderate heat until the honey melts into the oil. Add your tomatoes face down into the dish - be careful because your dish is obviously now hot.
Keep the dish on the heat and cook for five minutes to start softening the tomatoes. Sprinkle over the handful of breadcrumbs and spread the onions on top.
Remove the dish from the heat and roll out the pastry to 5mm thick. Cut out a disk just larger than your dish and then place the pastry on top of the tomatoes, tucking it in around the edges. Cut two slits in the top to allow steam out.
Bake for 20-30 minutes. Allow to sit for five minutes before you turn it out. Run a knife around the edge, pop a plate on top and flip it over. If any of the tomatoes stick to your dish (mine did), lift them out and carefully rearrange them on your tarte.
Serve with a simple salad of spinach and parmesan.