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Tomato tarte tatin

Name: Sourdough toast with roast tomatoes, broad beans, goat's cheese and mint
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Starters & Light meals
Ingredients: sourdough loaf, sliced 1,butter 2T,extra virgin olive oil 3T,tomatoes, halved 4,Woolworths Chavroux goat’s cheese 150 g,broad beans, shelled and blanched 150g,mint, roughly chopped 2T

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

100 g Muscovado sugar
1 T butter
300 g Rosalini tomatoes
3 garlic cloves, sliced
3 T balsamic vinegar
2 x 250 g packets Woolworths frozen all-butter puff pastry sheets
Fresh basil, to garnish

Method

Preheat the oven to 200°C. Heat a 25 cm ovenproof pan over a medium to high heat. Add the sugar and butter and melt to form a caramel.

Once the caramel turns light golden in colour, add the tomatoes and garlic, tossing gently to coat. Add the balsamic vinegar and cook for a further 2 minutes.

Tuck the puff pastry over the tomatoes and place the pan in the oven. Bake for 15–20 minutes, or until the pastry is golden and puffed up.

Remove from the oven and place a large platter over the pan. Carefully invert the dish to remove the tart from the pan. Garnish with fresh basil.

Cook's note: Sticky, sweet tomatoes caramelised into buttery pastry make a delicious starter or lunch served with peppery rocket or watercress.

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