food with sam man­ner­ing

Puff pas­try in your freezer means you can swiftly pull to­gether a de­li­cious tarte tatin us­ing what­ever fresh in­gre­di­ents you have at hand.

Sunday Star-Times - Sunday Magazine - - CONTENTS - Pho­to­graph & Styling/ Sam Man­ner­ing

Ilove me a good tart. I think I’ve used that joke be­fore. Apolo­gies. Tarte tatin in any form is al­ways a splen­did thing to have up your sleeve be­cause most of us will have puff pas­try in the freezer more of­ten than not, and you can build it with what­ever you have from there – be it sweet – with ap­ple, fresh nec­tarine, peach, pear or plum; or savoury, with caramelised onion, or, as be­low, toma­toes. We’re en­ter­ing one of my favourite times of the year now that toma­toes are in sea­son. My friends An­thony and Angela Tring­ham, oth­er­wise known as the Cu­ri­ous Crop­pers, have the most glo­ri­ous heir­loom toma­toes – gutsy, gor­geously im­per­fect beau­ties that taste the way a tomato should. Look them up, they are well worth the ef­fort. As al­ways, make sure that the pas­try is de­cent. It’s got to be made from but­ter and no other sub­sti­tute (you will be sur­prised how much stuff is on the mar­ket that isn’t). I al­ways use Pane­ton pas­try, it is su­perb. A note on flip­ping. Let Ju­lia Child (and her elon­gated vo­cal chords) re­as­sure you: “When you flip any­thing, you just need to have the courage of your con­vic­tions…and if it falls to pieces, just put it back to­gether…who’s to see…!’ Bravo, Ju­lia, you savvy tart.

TOMATO TARTE TATIN

Cook­ing time: 35 min­utes Prep time: 10 min­utes Serves: 4-6

ap­prox­i­mately 350g puff pas­try olive oil but­ter salt and pep­per 6 cloves of gar­lic, quar­tered length­ways a few sprigs of rose­mary 600g mix of small toma­toes hand­ful of fresh basil leaves

Pre­heat the oven to 200C on fan bake. Place a large, oven-proof fry­ing pan (I use a 28cm one) over the puff pas­try and cut out a round that will fit neatly over the top of the pan. Set the pas­try aside in the fridge. Pop the pan over a mod­er­ate heat with a lit­tle olive oil and a tea­spoon of but­ter. Add the gar­lic and fry gen­tly for sev­eral min­utes un­til soft and translu­cent. Pull the rose­mary off the stems, add to the pan and con­tinue to fry quickly un­til aro­matic. Add the toma­toes, a lit­tle more olive oil if nec­es­sary, and fry gen­tly for sev­eral min­utes, mov­ing them around the pan. Bring the heat down and con­tinue to cook slowly for about 10 min­utes, un­til the toma­toes are nicely caramelised on all sides, but not too soft that they are break­ing apart. Sea­son well with salt and pep­per and re­move from the heat. Place the puff pas­try over the top and tuck the edges in well. Prick the top with a fork and pop into the oven to bake for 15-20 min­utes, un­til the pas­try is risen and golden-brown. Re­move from the oven and leave to rest for a cou­ple of min­utes be­fore run­ning a knife around the edge and care­fully flip­ping onto a board or large plate. Scat­ter the fresh basil over the top and serve in gen­er­ous wedges.

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