Try this Mediterranean recipe for Tomato, Pesto & Thyme Tarte Tatin
3 medium sized ripe tomatoes
1 tsp balsamc vinegar
1/3 tsp brown sugar
a knob of butter
1/2 tsp fresh thyme leaves
1 -2 Tbsp basil pesto
salt and pepper
Ready rolled puff pastry (about half a 375g sheet)
Melt the butter together with the vinegar and sugar over medium heat in a cast-iron skillet (it will need to go into the oven later). Thickly slice the tomatoes and carefully cover the bottom of the skillet with them. Allow to cook and caramelise for about 10-15 mins withough stirring but do check that they do not burn.
Pre-heat the oven to 200C. When the tomatoes are done, sprinkle with the fresh thyme leaves, salt and pepper and remove from the heat.
Cut a circle of puff pastry that is slightly larger than the diameter of the skillet and spread it with the pesto. Carefully cover the skillet with the pastry, taking care to tuck it into the sides around the tomatoes a little. Bake in the centre of the oven for about 15-20 mins or until the pastry is puffy and golden.
Remove from the oven and invert a plate on top of the skillet. Using oven gloves or dishcloths, get a firm hold of the plate and the skillet and quickly flip the skilelt upside down so that the tart is deposited on the plate. Serve immediately with a green salad.
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