Tomato and Thyme Tarte Tatin

How to make Tomato and Thyme Tarte Tatin Recipe - This is just as simple to make as the better-known apple tarte tatin. I love serving it with a simple green salad with lots of freshly picked basil leaves dressed with vinaigrette.

PASTRY:
½ quantity of Olive Butter Puff Pastry

FILLING:
12 medium vine-ripe tomatoes
handful of fresh thyme sprigs, leaves picked, plus extra to serve
2 tbsp aged balsamic vinegar
50g Parmesan, finely grated

Method:
Make a half quantity of Olive Butter Puff Pastry in advance and rest it as required. (Or you could make a whole quantity, use half and wrap the remaining half in plastic wrap and place in the freezer for later use.) On a lightly floured surface, roll out pastry to 30cm square, approximately 3mm in thickness. From this cut out a
rough circle a little wider than the top of a 20–22 cm heavy-based, ovenproof frying pan. Discard the leftover pastry.

Place the whole tomatoes in a bowl and mix them with the thyme leaves, then position evenly in the frying pan. Drizzle with the balsamic vinegar and scatter over the thyme leaves.

Sprinkle half the Parmesan over the tomatoes, then top with the pastry circle, tucking the edges well in around the inside of the frying plan. Using a sharp knife, stab the pastry several times to allow the steam to escape. Sprinkle with the remaining cheese.

Bake in a preheated 220°C oven for 20–25 minutes or until the pastry is golden-brown and crispy. Allow to stand for a couple of minutes before inverting the pan onto a plate. Add the extra thyme sprigs and serve with a crisp salad.

Tomato and Thyme Tarte Tatin