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Tomato tarte tatin with basil & Parmesan
A delicious and easy tomato tart tatin made with a medley of baby tomatoes, basil and Parmesan cheese using puff pastry.
Prep Time
5 mins
Cook Time
35 mins
Servings:
406
Course:
Appetizer
Cuisine:
French, Vegetarian
Ingredients
- 750 tomato 1 ½ packs, ZZ2 Medley Mix
- 2 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 2 tsp honey
- salt
- black pepper
- basil small handful roughly chopped about 8 to 10gms
- 1 puff pastry all butter, 250gm sheet
- 60- 80 Parmesan Cheese shaved
- basil optional, extra small leaves for garnish
Instructions
- Preheat the oven to 200C and heat an ovenproof frying pan approximately 28cm -30cm. If you do not have an ovenproof frying pan, you can decant the tomatoes from the pan into a 30cm round baking dish and top the pastry onto that.
- Add the olive oil to the pan and then add the tomatoes. Cook these over medium, heat for about 5 minutes, tossing them about. When the skins of the tomatoes start to burst, gently press down on them with a potato masher or flat object. This will release some of the juices.
- Season the tomatoes with salt and pepper and continue to cook for another minute or so. Add the balsamic and honey and cook until the sauce has thickened and most of the liquid has evaporated off. Press down again lightly to ensure the tomatoes evenly coat the base of the pan. Remove from the heat and allow to cool slightly.
- Place the pastry over the pan and tuck in the edges. Bake for 20 – 25 minutes until golden brown.
- Remove and allow to cool slightly. Run a spatula around the edges to release the pastry and then carefully hold a flat plate over the pan. Using oven gloves if necessary, flip over the tart tatin.
- Scatter the shaved Parmesan cheese and basil leaves and serve either warm or at room temperature.
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Notes
- Store any leftover tart in the fridge. This can be eaten cold, warm or at room temperature.