PERFECT TOMATO TATIN
Prep 10 mins Cook 50 mins Serves 4-6
INGREDIENTS
750g plum tomatoes
2 tbsp olive oil
2 garlic cloves, peeled and very finely sliced
3 sprigs fresh thyme, leaves picked
25g sugar
30g butter
2 tbsp balsamic vinegar 400g puff or rough puff pastry
1 handful capers or black olives (optional)
METHOD
Bring a large pan of water to a boil, and fill a bowl or sink with iced water. Cut a shallow cross in the base of each tomato. Working in batches, boil them for about 30 seconds, until the skins begin to split, then drop into the iced water to cool before peeling. Cut in half vertically, then scoop out the seeds.
Heat oil in a frying pan on a medium-high flame, and cook garlic and two-thirds of the thyme for a minute or so. Add tomatoes, sizzle for 2-3 mins, until they soften and start to release their juices, then turn off the heat. Melt sugar, butter and vinegar in a roughly 25cm ovenproof frying pan and leave to bubble until thick and jammy.
Lay in the tomatoes, cut side up, tessellating them so they fill the pan – remember, the caramel will be very hot; leave the tomato juices in the frying pan.
Scatter the garlic and thyme on top, and cook for about five minutes more, until the caramel has thickened again, then take off the heat and leave to cool completely.
Meanwhile, heat the oven to 200°C and roll out the pastry to a rough circle about 1cm larger than the pan, then chill in the freezer. Once the tomatoes are cool, lay the cold pastry on the top of them, tucking it in well around the edges, and cut a few small vents so the steam can escape while baking.
Bake for 30 mins, until golden, then run a palette knife around the edge and leave to sit for five minutes. Put a large lipped plate on top of the pan, then very carefully invert, bearing in mind that there will be a lot of juice, and that it will be hot. If there’s an excessive amount of liquid, drain some of it off and keep in a jug to serve with the tart.
Leave the tart to cool until just warm, and serve scattered with a few capers or black olives, plus the remaining thyme leaves and any reserved juices.