Piccolo tomato tarte Tatin

4
45 minutes

Ingredients

Tomato tarte Tatin

  • 470g of Piccolo tomatoes
  • 1 bunch of thyme, small, leaves picked (plus a few sprigs to garnish)
  • 2 tbsp of balsamic vinegar, aged
  • 375g of puff pastry, all butter, ready-rolled
  • plain flour, for dusting
  • 20g of Parmesan, finely grated

Method

1
Preheat the oven to 200°C/gas mark 6
2
Place the whole tomatoes, thyme leaves and balsamic vinegar in a small bowl and stir to combine
3
Tip the tomato mixture into a 24cm (width at the top of the pan) heavy-based, ovenproof frying pan. Spread the tomatoes so that they are level and cover the base of the pan evenly
4
Dust a work surface with flour, unroll the pastry and cut an approximately 30cm round circle, making sure it is slightly wider than the top of the pan
5
Sprinkle half of the Parmesan over the tomatoes. Lay the pastry circle over the top, tuck the edges into the pan and sprinkle over the rest of the Parmesan
6
Place the pan in the oven and bake for 25–30 minutes, until the pastry is puffed up and golden
7
Remove from the oven and leave to stand for a couple of minutes before carefully inverting onto a plate. Decorate with extra thyme sprigs and serve