SHALLOT & ANCHOVY TARTE TATIN

Extra-Virgin olive oil 300g small plum tomatoes A few fresh thyme leaves 800g small round shallots 50g golden caster sugar 50g butter, diced 3 tbsp white wine vinegar A handful black olives, very finely chopped 100-150g marinated anchovy fillets 500g puff pastry (homemade or bought) Preheat the oven to fan 190ºC / Gas 5. Halve the plum tomatoes lengthways and place, cut-side up, in a small shallow roasting tin. Drizzle with a little olive oil, then scatter with a little thyme and a grind or two of salt and pepper. Cook for about 25 minutes, or until the tomatoes are nicely roasted. Remove and cool, spooning over some of the roasting juices. Heat a small pan of water, and when boiling, tip in the shallots. Blanch for a minute, then drain and set under cold running water to cool. When cold, peel and trim the shallots, toss in a little olive oil and season. Tip into a suitable roasting tin and roast, turning frequently, until soft and golden. Mix with the tomatoes and chopped black olives. Heat the sugar with a small splash of water until dissolved, then boil, swirling occasionally, until it forms a medium caramel. Take off the heat and whisk in the butter and the vinegar. Pour enough of this syrup over the shallot mixture to moisten and bind it nicely, and mix well. Reserve the remaining syrup for garnishing the finished dish. Chill the mixture until you’re ready to make the tarts. Roll out the pastry and cut out 4 discs a little bit larger than the diameter of the tart tins. Lightly grease each tin and lay a few anchovy fillets across the base. Spoon in the filling, dividing between the tins. Place a lid on top of each tin, and press the pastry around the filling within the tin, forming a neat dome. Chill for at least half an hour, then turn up the oven to 200ºC / Gas 6 and bake the tarts until deep gold in colour and sweetly fragrant. As the tarts cook, make the mascarpone; finely chop the pitted olives and fold into the cheese. Add some chopped basil to taste, along with a few grinds of black pepper. Refrigerate until required. Gently heat the syrup, adjusting for taste if necessary. To serve, invert each tart on to a plate and wait a minute or so to allow everything to drop into place. Gently remove the lids and rescue any stragglers. Top each tart with a scoop of the mascarpone, allowing it to melt slightly in the warmth of the filling. Serve with some bitter leaves, dressed with a little of the warmed syrup.