{"id":2376,"date":"2015-06-18T06:55:12","date_gmt":"2015-06-18T05:55:12","guid":{"rendered":"http:\/\/www.thecherryplumkitchen.com\/?p=2376"},"modified":"2015-06-18T06:55:12","modified_gmt":"2015-06-18T05:55:12","slug":"tomato-tarte-tatin","status":"publish","type":"post","link":"https:\/\/www.thecherryplumkitchen.com\/?p=2376","title":{"rendered":"Tomato Tarte Tatin"},"content":{"rendered":"
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I bought myself a present. \u00a0There is no justification for that other than I saw, I wanted .. and I bought.<\/p>\n

\"Tarte<\/a><\/p>\n

I like to think I economised because I bought the smaller of the two sizes available which was cheaper, but it was probably a false economy because I now know I need the bigger one. \u00a0(We can pause here and discuss how irritating the sizing of bakeware is. \u00a0I’m happy to go metric or imperial but it would be really helpful if we’d make a decision \u2026!)<\/p>\n

Coincidentally, I also bought a bumper box of tomatoes at the market and immediately set about playing.<\/p>\n

\"Tomato<\/a><\/p>\n

As a child, grilled tomatoes on toast was one of my favourite breakfasts – and my love for it made it just a short step to putting them on flaky puff pastry for lunch. \u00a0There was a short hiatus after an unfortunate .. incident<\/em> whilst pregnant with Dominic. \u00a0Probably too much information to share on a foodie blog, b-but \u2026 tomatoes are quite acidic. \u00a0The Duchess of Cambridge and I have both experienced\u00a0hyperemesis gravidarum. \u00a0I’ll let you google that.<\/p>\n

I’m over it now.<\/p>\n

\"Tomato<\/a><\/p>\n

Cut the tomatoes in half through the core. \u00a0If you cut the other way you’ll end up with half your tomatoes having a dot in the centre when you flip your \u00a0finished tart out. \u00a0It will taste exactly the same, but it won’t be as pretty. \u00a0And, yes, pretty matters.<\/p>\n

For my 8″ tin, I used 9 medium sized tomatoes.<\/p>\n

\"Tomato<\/a><\/p>\n

50ml of olive oil (that’s about 4 tablespoons). \u00a0Add 1 tablespoon of dried oregano. \u00a0Marjoram is also lovely.<\/p>\n

\"Tomato<\/a><\/p>\n

Microplane 2 cloves of garlic (or chop finely) and add to the oil and dried oregano. \u00a0Season with sea salt and freshly ground black pepper.<\/p>\n

\"Tomato<\/a><\/p>\n

Lay the tomato halves cut side up on a baking sheet. \u00a0Then pour and dab the garlicky\/herby\/oil between the tomato halves.<\/p>\n

Mine went into the Roasting Oven fourth set of runners for 1 hour until they were soft, slightly shrunk but not coloured. \u00a0In a conventional oven I would bake at 160\u00baC\/325\u00baF\/Gas Mark 3 for about an hour and half. \u00a0It will depend on how big your tomatoes are.<\/p>\n

\"Tomato<\/a><\/p>\n

Lightly brush your tarte tatin dish with olive oil and arrange the tomato halves. \u00a0Make sure the cut side is facing upwards. \u00a0It’s the same principal as the pineapple upside-down-cake you probably made at school.<\/p>\n

\"Tomato<\/a><\/p>\n

Squeeze them in closely. \u00a0Any gaps will spoil the effect. \u00a0Then set aside to cool. \u00a0That bit’s important. \u00a0If the tomatoes are warm when you add the puff pastry the butter will start to melt and you’ll have much less puff.<\/p>\n

\"Tomato<\/a><\/p>\n

If you are using bought puff pastry – use an all-butter one. \u00a0You can \u00a0console yourself with the thought it has far less butter in it than if you use home-made ..<\/p>\n

\"Tomato<\/a><\/p>\n

Roll out to something between 3mm and 5mm. \u00a0Cut around the rim of the tarte tatin tin.<\/p>\n

\"Tomato<\/a><\/p>\n

While the tomatoes are chilling, place the pastry circle back into the fridge. \u00a0I use the base of a flan tin. \u00a0(Don’t waste any of the off-cuts, but don’t scrunch them up as you would shortcrust. \u00a0Fold the pieces on top of each other so you don’t interfere with all the layers and use it to make cheese straws.)<\/em><\/p>\n

Now would be the time to increase the oven temperature to 200\u00baC\/400\u00baF\/Gas Mark 6.<\/p>\n

\"Tomato<\/a><\/p>\n

Place the pastry circle on top of the cold tomatoes. \u00a0Carefully tuck the pastry down the sides so it hugs the tomatoes.<\/p>\n

Mine went in to the Roasting Oven fourth set of runners for 20 minutes.<\/p>\n

\"Tomato<\/a><\/p>\n

At\u00a0200\u00baC\/400\u00baF\/Gas Mark 6 it will also take 20 minutes.<\/p>\n

\"Tomato<\/a><\/p>\n

Remove from the oven and allow to cool for 5 minutes. \u00a0Just loosen the edges if it has caught anywhere.<\/p>\n

\"Tomato<\/a><\/p>\n

Place a cooling rack over the tarte tatin tin and flip it over. \u00a0I have a baking sheet underneath to catch any escaping juices.<\/p>\n

\"Tomato<\/a><\/p>\n

Then allow it to cool.<\/p>\n

\"Tomato<\/a><\/p>\n

It can be served warm or at room temperature. \u00a0Grind over some black pepper. \u00a0Decorate with basil leaves.<\/p>\n

\"Tomato<\/a><\/p>\n

Eat.<\/p>\n

\"Tomato<\/a>Tomato Tarte Tatin<\/strong><\/p>\n

Serves 4<\/em><\/p>\n