Heirloom Tomato Tarte Tartin
Step 1: Preheat a fan forced oven to 200C.
Step 2: Place a medium size pot of water over a high heat and bring to the boil.
Step 3: 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.
Step 4: Remove tomatoes from boiling water and place in a bowl of iced water to stop them cooking.
Step 5: Remove the tomatoes from the iced water and carefully peel off skins. Once they are cool, scoop out the seeds with a small spoon and discard the seeds, being careful to keep the shape of the tomatoes.
Step 6: 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.
Step 7: Add the tomatoes and sliced red onions and gently stir to coat them in the mixture.
Step 8: Line the base of a fourteen centimetre spring form cake tin with baking paper and oil the sides.
Step 9: Place the tomato mixture in the bottom of pan, packing tomatoes as closely to each other as possible with the presentation side of the tomatoes facing down.
Step 10: Crumble the fresh breadcrumbs over the tomatoes as this will help to absorb and moisture from the tomatoes when cooking.
Step 11: Lay out the puff pastry sheet and cut out a circle which is about two centimetres wider than the base of the cake tin.
Step 12: Place the pastry on top of the tomatoes and breadcrumb mixture, tucking the pastry so that it fits snugly over the tomatoes.
Step 13: Gently beat the egg in a small mixing bowl and then brush onto the top of the pastry.
Step 14: Place into the preheated oven and cook for twenty five minutes or until pastry puffed and golden.
Step 15: 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.
Step 16: In another small mixing bowl, Mix the Vino Cotto & Extra Virgin Olive Oil for the glaze, then gently brush over the tomatoes.
Step 17: 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.
550g heirloom tomatoes small
10ml 2 tspn Vino Cotto
10g 2 tspn caster sugar
20ml 1 tbspn Extra Virgin Olive Oil
4g 2 tbspn fresh oregano roughly chopped
4g 2 tbspn fresh thyme roughly chopped
4g 2 tbspn fresh basil roughly chopped
4g 2 tbspn fresh french tarragon roughly chopped
75g 1/2 red onion thinly sliced
75g 3/4 cup fresh sourdough breadcrumbs
150g 1 sheet puff pastry
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