Tomato tarte tatin
2 teaspoons olive oil
8 large roma tomatoes, halved length ways
Melted butter, to grease
1 (25 x 25cm) sheet frozen puff pastry, just thawed
2 teaspoons balsamic vinegar
2 teaspoons extra virgin olive oil
Fresh basil leaves, to serve
Heat the butter and oil in a large frying pan over medium heat. Add the tomato, cut-side down. Reduce heat to low and cook for 20 minutes or until tender.
- Step 2
Preheat oven to 220ºC. Brush a round 20cm cake pan with melted butter. Arrange tomato, cut-side down, over base of pan. Top with pastry and fold back the excess. Bake for 12-15 minutes or until the pastry is puffed and golden. Set aside for 5 minutes to cool slightly. Turn onto a serving plate.
- Step 3
Combine vinegar and oil. Drizzle over tart. Season with salt and pepper. Top with basil.