Try out this tasty tomato tarte tatin for fresh tomato taste, complimented by a crisp, golden pastry for the perfect combination of taste and texture.
- 30g butter
- 25g caster sugar
- 2 tbsp balsamic vinegar
- 2 cloves garlic, finely sliced
- 1 tsp thyme leaves
- 650g cherry tomatoes
- 1 tbsp capers
- a small handful basil leaves
- 210g plain flour, plus extra for dusting
- 100g butter, cold
- 1 egg yolk
Step 1 – To make the pastry, pour the flour and a generous pinch of salt in a large bowl. Grate in the butter and rub it into the flour with your fingertips. Mix the egg yolk with 2 tbsp cold water and stir into the mixture to make a dough. Once the dough has formed, shape into a disc, wrap and chill for 30 minutes.
Step 2 – Heat the oven to 200C/fan 180C/gas 6. Melt the butter in a 20-22cm ovenproof frying pan and stir in the sugar and vinegar. Let this simmer for 5 minutes until the mixture appears thick.
Step 3 – Take the pan off the heat and scatter over the garlic and herbs, arranging the tomatoes in one layer in the pan.
Step 4 – Once chilled, roll out the pastry on a lightly floured work surface until it’s about 1cm larger than the pan, then put it on top of the pan, tucking it in around the edges and cutting a few small vents in the top.
Step 5 – Bake this for 35 minutes. Once cooked, run a palette knife around the edge and leave for 5 minutes. Scatter with capers and basil.