Tomato tarte tatinsby Dixie Elliott | Cuisine issue #155
3⁄4 cup caster sugar
2 tablespoons cider vinegar
40g butter, cubed
24 small vine-ripened tomatoes, cored
2 sheets made-with-butter puff pastry
microherbs or small herb leaves to garnish
Preheat the oven to 200°C. Butter and line the bases of 2 x 12-hole mini muffin tins with baking paper.
Heat sugar in a non-stick frying pan over medium-low heat. Swirl for 15 minutes or until golden and melted. Add vinegar and butter and swirl pan until melted and combined.
Spoon 1 teaspoon of the caramel into each muffin hole then top with a tomato. Cut the pastry into 6cm-diameter rounds. Place a round of pastry over each tomato, tucking it in around the edges of the tomato. Bake for 20 minutes or until the pastry is golden and cooked through. Stand for 5 minutes before inverting onto a wire rack. Serve garnished with herbs.
Wine - A grüner veltliner.
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