QUICK TOMATO TATIN

Ingredients

6 pink tomatoes (tomimaru mucho), or ordinary tomatoes, cut in half salt 50 g castor sugar, plus extra for dipping the pastry shapes 30 ml balsamic vinegar butter, melted 200g puff pastry, cut into circles 1 small handful wild rocket parmesan shavings, for servings olive oil, to drizzle lemon pepper

Cooking Instructions

Pre-heat the oven to 180oC. Halve 6 large tomatoes across, not through the root. Season with salt. Roll and cut the puff pastry to approximately double the diameter of the tomatoes. Put sugar in a dry wide-bottomed pan and cook to caramel. Add balsamic vinegar and butter. Cool. Place the tomatoes, flat side down, in pan and cover with puff pastry. Prick the pastry with a fork. Loosely place a circle of tin foil over the tomatoes. Bake in the oven for 8 to 10 minuntes or until golden. Serve with a simple salad of baby garden green leaves, rocket and parmesan shavings, drizzled with olive oil and a little extra balsamic vinegar.

#tomato #tatin