Posh Nosh by Good Housekeeping Institute

Author:Good Housekeeping Institute
Language: eng
Format: epub
ISBN: 978-1-90939-767-5
Publisher: Pavilion Books
Published: 2013-12-08T16:00:00+00:00

Tomato Tarte Tatin

Hands-on time: 25 minutes

Cooking time: about 1 hour 10 minutes

½ tbsp olive oil

3 red onions, finely sliced

2 fresh thyme sprigs, leaves only, plus extra to garnish

50g (2oz) caster sugar

a small knob of butter

½ tbsp balsamic vinegar

650g (1lb 7oz) plum tomatoes, halved

375g pack ready-rolled puff pastry

green salad to serve

Serves 4

Calorie Gallery

1 Heat the oil in a large pan, add the onions, cover and cook gently for 15 minutes. Take off the lid, turn up the heat and cook, stirring, for 5 minutes or until the onions begin to caramelise. Stir in the thyme leaves and put to one side.

2 Preheat the oven to 220°C (200°C fan oven) mark 7. Put a heavy-based 24cm (9½in) round casserole dish or ovenproof frying pan over a low heat. Add the sugar and 50ml (2fl oz) water and heat gently, stirring, until the sugar dissolves, then turn up the heat and allow the sugar to caramelise (do not stir, just swirl the pan occasionally). When the sugar is deeply caramelised (it should be the colour of honey), carefully add the butter and vinegar – it will spit and hiss. Stir to combine, then take the pan off the heat.

3 Arrange the tomatoes, cut side down, in a single layer in the bottom of the casserole or pan. Cover with the cooked onions. Unroll the pastry and cut out a circle 1cm (½in) larger than the base of the casserole or pan (it’s fine to use trimmings to make a complete circle). Position the pastry on top of the onions and then tuck in the edges.

4 Cook in the oven for 30–40 minutes until the pastry is deep golden. Take out of the oven and leave to rest for 5 minutes. Invert on to a plate, garnish with thyme leaves and serve with a green salad.

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