Name: Tomato tarte tatin
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 6
Ingredients: 1 kilogram roma tomatoes, halved; 1/4 cup olive oil, plus extra to serve; 100 gram fresh ricotta, crumbled; 1 tablespoon pine nuts, toasted; 1/2 cup basil leaves; balsamic vinegar, to drizzle; Rough puff pastry; 1 3/4 cup plain flour; 250 gram butter, chopped; 1/3 cup cold water

Tomato tarte tatin

Sweet, oven roasted tomatoes are beautiful sprinkled with fresh basil leaves and creamy ricotta and served baked in a crumbly golden pastry. This savoury tart is beautiful served as a light dinner or a gourmet weekend snack.

Serves 6

Prep

20M

Cook

1H 15M

Total

1H 35M

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Ingredients

1 kilogram roma tomatoes, halved

1/4 cup olive oil, plus extra to serve

100 gram fresh ricotta, crumbled

1 tablespoon pine nuts, toasted

1/2 cup basil leaves

balsamic vinegar, to drizzle

Rough puff pastry

1 3/4 cup plain flour

250 gram butter, chopped

1/3 cup cold water

Method

1.Preheat oven to 150°C (130°C fan-forced). Place tomatoes on oven tray. Drizzle with oil. Season with salt, pepper and a sprinkle of sugar. Bake 40 minutes. Cool.

2.To make pastry: sift flour into a bowl. Rub in butter. Add water, mixing to a streaky dough. Roll out on floured board to 20cm x 50cm rectangle. Fold into thirds. Give a quarter turn and roll out again. Repeat twice. Cut in half. Wrap each half in plastic wrap. Chill half 30 minutes, freeze half for later use.

3.Increase oven to 200°C (180°C fan-forced). Roll pastry to 26cm round. Place tomatoes cut side down in 23cm pan. Place pastry over to cover, tucking excess in.

4.Bake 30 minutes. Rest 10 minutes. Invert onto serving plate. Top with ricotta, pine nuts and basil leaves. Serve drizzled with balsamic vinegar.

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Ingredients

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