Roast Cherry Tomato Tatin

Makes : 6 Individual tarts

INGREDIENTS

  • 445g Carême Sourcream shortcrust pastry, thawed
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon lemon thyme leaves
  • sea salt and freshly ground black pepper
  • 500g cherry tomatoes
  • 25g feta, crumbled
  • 2 teaspoons shredded basil leaves

METHOD

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Step 1 - click here to display

Preheat oven to 200°C (180°C fan-forced). Lightly grease a 6-hole (3/4 cup-capacity) texas muffin pan and line each base with a 5cm baking paper round.

Place pastry on a lightly floured kitchen work surface and using a 12cm round cutter cut 6 rounds of pastry, cover and chill in the refrigerator for 30 minutes.

Step 2 - click here to display

In a small saucepan, combine the oil, vinegar, sugar, thyme and seasoning over a medium heat, stirring until the sugar dissolves.

Step 3 - click here to display

Evenly divide the cherry tomatoes between the 6-hole muffin pan and drizzle one teaspoon of the vinegar mixture over each. Top each muffin pan with a pastry round, gently pushing the pastry down around the tomatoes, leaving a 1cm edge outside the muffin pan, to allow for shrinkage.

Place muffin pan on a baking tray and bake in preheated oven for 30 minutes or until pastry is puffy and golden. Remove from heat; allow to stand for 5 minutes, before turning out onto a baking tray to help catch the hot pan juices. Quickly transfer the tarts to a wire rack, to prevent the pastry becoming soggy.

To serve, sprinkle over the crumbled feta and shredded basil leaves. Serve tarts with a salad, olives and cured meats.

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