Super easy, super tasty, super pretty recipe! It’s a fun, fast dinner or lunch and it sure to impress with its vibrant colours 🙂
Summer time tomatoes are bursting with sweetness so pick up a few punnets and a packet of puff pastry and you are in business!
Cherry Tomato Tarte Tartin
Approximately 6 slices – or a big lunch for two hungry adults
- 1 piece of puff pastry
- 1 egg (whisked)
- 3 small punnets of cherry tomatoes
- 1 bunch of fresh basil
- 1/3 cup of balsamic vinegar
- A splash of olive oil
- 1 tablespoon of brown sugar
- 2 tablespoons of butter
- ¼ cup of fresh oregano
- Salt and pepper
- Preheat your oven to 180C.
- Heat a large frying pan and add the butter. Once it has melted, add in the brown sugar and stir until the sugar has dissolved and it starts to caramelise.
- Reduce the heat and add the cherry tomatoes into the frying pan and swirl them around gently until they are coated with the butter/sugar mix. Heat them through for 2 minutes on low heat, stirring them gently but frequently.
- Add in the balsamic vinegar and stir for 2 minutes to coat the tomatoes thoroughly. The tomatoes need to soften, but still hold their shape.
- Turn off the heat and season the tomatoes with salt and pepper and gently stir through the fresh oregano. Allow the tomatoes to cool (ideally give them at least 20 minutes).
- Once cooled, arrange the tomatoes into a tart tin (diameter: 24cm, depth: 2.5cm), ensuring they are tightly packed together.
- Place the piece of puff pastry on top of the tart tin and trim any excess pastry from the edges. Pierce a small slit in the centre of the pastry with a sharp knife.
- Brush the top of the pastry with the whisked egg.
- Pop the tart into the oven for 20 minutes or until the pastry is golden brown.
- Remove from oven and let sit for 5 minutes. Run a knife around the edge of the tin and set a large plate upside down on the tart tin. Using oven mits, carefully (but quickly), turn the plate right side up so the tart comes out.
- Cut into slices and garnish with fresh basil leaves.