This dish was devised to make use of the sometimes quite insipid but otherwise good looking cherry tomatoes you find around the supermarket aisles in all seasons nowadays!
They look lovely in this simple tart and their taste is enhanced by the toffee flavour of the sauce they have cooked in. This is indeed a savoury take on the all too traditional Tarte Tatin. You need to cook it in a pan that can both go on the hob and in the oven. I use a cast iron Le Creuset one with small side handles.
You will bake it with the crust up and then put a large plate over and turn it upside down to present it with the crust down! No need for Houdini’s skills: this is quite a simple manoeuvre if your pan is not too heavy.
- Cherry tomatoes, 500g
- Roll of puff pastry (all butter)
- Sugar, 1 Tbsp
- Wine vinegar, 3 Tbsp
- Mixed herbs such as thyme, rosemary or fennel seeds
- Basil leaves
- Grated parmesan
- Black pepper to taste
Melt some butter and olive oil with one spoonful of sugar: Get it to a light caramel point. Chuck some wine vinegar in and reduce.
Fry the tomatoes in the caramel, whole, and leave them to steep for auntil soft. Cut some basil leaves over, grate the parmesan and add a little pepper. Shake the herbs all over.
You can also put a few dollops of fresh ricotta or goat cheese around the tomatoes. This stage is optional and the version shown on the picture did not include this: In fact you can modulate the Tatin theme by serving it with fresh cheese on the side, as you would serve an apple Tatin with fresh cream.
Lay the sheet of puff pastry over, tucking the sides in like a traditional tatin.
Bake for 30 min at 18O until nice and brown.
This I made several times this season for dinner parties and it’s always turned out pretty and tasty. All you ever want dinner party food to be!