Tomato and thyme tarte Tatin
Ingredients
- Preheat the oven to 180°C. Line a baking dish with baking paper. Place the tomatoes, oil, garlic, thyme and rosemary in the dish and season well.
- Bake for 25 – 30 minutes until the tomatoes have softened, released their juices and are slightly caramelised.
- Transfer the tomatoes to a cast-iron pan in a single overlapping layer.
- Roll the pastry out on a lightly floured surface and cut a round disc, slightly bigger than the pan. Place the pastry disc on top of the tomatoes, tucking the edges under the tomatoes as you go.
- Brush with the egg and, using a sharp knife, make a small steam hole in the centre of the pastry. Bake in a preheated 200°C oven for 15 – 20 minutes or until the pastry has puffed and is a light golden colour.
- Scatter the tarte Tatin with the extra thyme before serving.
Instructions
Preheat the oven to 180°C. Line a baking dish with baking paper. Place the tomatoes, oil, garlic, thyme and rosemary in the dish and season well.
Bake for 25 – 30 minutes until the tomatoes have softened, released their juices and are slightly caramelised.
Transfer the tomatoes to a cast-iron pan in a single overlapping layer.
Roll the pastry out on a lightly floured surface and cut a round disc, slightly bigger than the pan. Place the pastry disc on top of the tomatoes, tucking the edges under the tomatoes as you go.
Brush with the egg and, using a sharp knife, make a small steam hole in the centre of the pastry. Bake in a preheated 200°C oven for 15 – 20 minutes or until the pastry has puffed and is a light golden colour.
Scatter the tarte Tatin with the extra thyme before serving.
