- For the caramel
- 8 tbsp caster sugar
- 4 tbsp balsamic vinegar
- 2 tbsp water
- Pinch of black pepper
- Pinch of rock salt
- For the tart
- 600 g baby vine tomatoes (or enough to fill the pans)
- 200 g good puff pastry - cut into 4 equal pieces to cover the pans
- For the goats cheese
- 80 g goats cheese feta
- 30 g cream cheese
- chopped chives
- Rock salt
- Black pepper
- For the caramelised onion
- 4 large onions sliced
- 1 stick fresh thyme
- Pinch of salt
- 2 tbsp oil
For the caramel
In a pan add all the ingredients and set on a medium high temperature. Once the sugar melts and the syrup starts to reduce it will begin to change colour. Once it has taken on a golden caramel, remove it from the heat. Make sure not to over caramelise the sauce.
For the caramelised onion
In a medium heated pan add the oil then the onions and thyme, cook the onions stirring repeatedly, till they become golden brown and caramelised, remove from the pan and set on paper towel to drain the oil.
For the goats cheese
Add the cream cheese and goats cheese into a mixing bowl and mix together, add the chives, rock salt and pepper and once again, mix well.
For the tart
Preheat your oven to 180 degrees celsius. Slice a cross at the top and bottom of each tomato, with a sharp knife, don’t cut too deep you just want to cut through the skin.
In boiling water blanch the tomatoes for 10 seconds and put straight into ice water, the tomatoes should be easy to peel now, remove all the skin.
The most important part of this recipe is finding the proper pans to make your tarts in, you want them to be about 10cm in diameter and cast iron if possible other wise copper or stainless steel (please make sure it is a pan that can go in the oven, so no plastic handles).
Put 2 tbsp of the caramel liquid into each pan and cover the base of the pan with the peeled tomatoes (try to fit as many tomatoes in as possible, when they cook they will reduce and shrink).
Put the pans in the oven for 15 minutes, if there is still too much liquid at the bottom of the pan leave them for a further 5 minutes. Remove the pans from the oven and spoon an equal amount of the caramelised onion over the tomatoes.
From your puff pastry cut out the size of the pan (you shouldn’t need the roll the pastry you want it to be quite thick so it can soak up the juices and give you a nice base, about 4mm thick is perfect).
Carefully cover the tomatoes and onions with the pastry and with the end of a fork push the sides of the pastry down around the tomatoes, to form a neat parcel, turn the fork around and prick a few holes in the pastry.
Place the tart back in the oven for a further 20min till the pastry is a lovely golden brown, remove from the oven and allow to stand for at least an hour before removing from the pan.
Put the tart back in a hot oven for 5 min, once hot remove from the oven and put a plate over the top and turn the tart over (this is where the dish gets its name, tarte tatin means upside down baked dessert, but we are using it here for a savoury dish) the tart should come away from the base of the pan and have a lovely glaze over the tomatoes.
Using 2 spoons quenelle the goats cheese mixture and place on the top, it will start to melt so serve immediately. An optional extra would be a drizzle of balsamic reduction, and a petite herb salad
This recipe was created by The Caviar Development Kitchen