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