Heirloom Tomato Tarte Tartin
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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 and discard the seeds with a small spoon, 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.
Step 18: 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 breadcrumbs
150g 1 sheet puff pastry