Tomato Tarte Tatin

Ingredients

• 4–5 tomatoes, cut into 2cm slices
• 1–2 shallots, cut into 2cm slices
• salt, a big pinch
• 15ml olive oil, for frying
• 2 garlic cloves, thinly sliced
• black pepper, a big pinch
• 60ml balsamic vinegar
• 45ml honey
• 1 small bunch basil leaves
• 1 sheet puff pastry, 1 pre-rolled sheet cut to fit a 24cm pan
• basil leaves, for garnish
• feta, crumbled, for garnish
• balsamic glaze, for garnish

Instructions

1. Preheat the oven to 190°C.
2. Heat the olive oil in a pan over medium-low heat. Add the tomatoes and shallots with a big pinch of salt and cook for 5 minutes to draw out as much moisture as possible.
3. Add the garlic, black pepper, honey and balsamic vinegar. Leave to simmer for 5 minutes without stirring.
4. Turn off the heat and scatter the basil leaves over the filling. Cover with the puff pastry, prick the pastry all over with a fork, and tuck the edges down with a spoon.
5. Bake the tart at 190°C for 25 minutes.
6. Leave the tart to rest for 5 minutes.
7. Loosen the edges if needed, slip the tart onto a plate, and garnish with basil leaves, crumbled feta and balsamic glaze.