Heirloom Tomato Tarte Tatin

INGREDIENTS

  • 550g Heirloom tomatoes
  • 2 tspn Caster sugar
  • 2 tbspn Fresh oregano
  • 2 tbspn Fresh thyme
  • 2 tbspn Fresh basil
  • 2 tbspn Fresh french tarragon
  • to season Sea salt and freshly cracked black pepper
  • 1/2 Red onion
  • 3/4 cup Breadcrumbs
  • 1 sheet Puff pastry
  • 1 Free range egg
Print Recipe

Preheat a fan forced oven to 200°C.

Place a medium size pot of water over high heat and bring to a boil.

Cut a small cross in the top of each tomato and quickly blanch the tomatoes in the boiling water for thirty seconds, which will help to remove the skins.

Remove tomatoes from boiling water and place them in a bowl of iced water to stop them from cooking.

Remove the tomatoes from the iced water and carefully peel off the skins. Once they are cool, scoop out and discard the seeds with a small spoon, being careful to keep the shape of the tomatoes.

In a small mixing bowl, mix together the Vino Cotto, sugar, and Extra Virgin Olive Oil with the roughly chopped herbs and a small pinch of salt and pepper.

Add the tomatoes and sliced red onions and gently stir to coat them in the mixture.

Line the base of a 14 cm springform cake tin with baking paper and oil the sides.

Place the tomato mixture in the bottom of the pan, packing tomatoes as close to each other as possible with the presentation side of the tomatoes facing down.

Crumble the fresh breadcrumbs over the tomatoes as this will help to absorb moisture from the tomatoes when cooking.

Layout the puff pastry sheet and cut out a circle that is about 2 cm wider than the base of the cake tin.

Place the pastry on top of the tomatoes and breadcrumb mixture, tucking the pastry so that it fits snugly over the tomatoes.

Gently beat the egg in a small mixing bowl and then brush it onto the top of the pastry.

Place into the preheated oven and cook for 25 minutes or until pastry puffed and golden.

Remove from the oven and carefully invert the tart gently onto a baking tray lined with baking paper and then remove the cake tin. Increase the oven to 220C.

In another small mixing bowl, Mix the Vino Cotto & Extra Virgin Olive Oil for the glaze, then gently brush over the tomatoes.

Return the tart to the oven cook for another ten minutes until the tomatoes and onions are starting to caramelise.

Remove from the oven and allow to rest for ten minutes, then drizzle with Extra Virgin Olive Oil and fresh herbs. Cut and serve.