BACON & TOMATO TART TATINS
SERVES 4 PREP 15 MINS COOK 35 MINS
• 2 red onions, 1cm wedges
• 2 roma tomatoes, halved
• 250g cherry tomatoes
• 2 tbsp olive oil
• 2 rosemary sprigs, leaves removed
• 1 garlic clove, thinly sliced
• 1 tsp sugar
• 4 thin bacon rashers
• 2 sheets frozen puff pastry, thawed
• rocket leaves or baby spinach, balsamic vinegar, to serve
1 Preheat oven to 220°C. Line two oven trays with baking paper.
2 Spread onion and tomatoes over one tray. In a jug, whisk oil, rosemary and garlic together. Drizzle over vegetables. Sprinkle with sugar and season to taste.
3 Add bacon slices to remaining tray. Bake vegetables and bacon 12-15 mins until onion softens and bacon is crisp.
4 Lightly grease four 10cm tart pans. Arrange vegetables over base of each dish. Cut out four 11cm pastry rounds (slightly larger than the top of pie dishes). Place pastry over vegetables to cover, tucking excess in around sides.
5 Bake 15-20 mins until puffed and golden. Rest in pan 5 mins. Invert onto serving plates. Top with rocket or spinach and bacon. Serve drizzled with balsamic vinegar.