Starters & Light meals
Tomato tarte tatin
![](https://taste.co.za/wp-content/themes/taste.co.za/img/restaurant-sharp.jpg)
![](https://taste.co.za/wp-content/themes/taste.co.za/img/Chef.jpg)
![](https://taste.co.za/wp-content/themes/taste.co.za/img/prep_time.jpeg)
![](https://taste.co.za/wp-content/themes/taste.co.za/img/cook_time.jpeg)
Wine/Spirit Pairing
Graham Beck MCC Rosé NV
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 100 g Muscovado sugar
- 1 T butter
- 300 g Rosalini tomatoes
- 3 garlic cloves, sliced
- 3 T balsamic vinegar
- 2 x 250 g packets Woolworths frozen all-butter puff pastry sheets
- Fresh basil, to garnish
Method
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
- Preheat the oven to 200°C. Heat a 25 cm ovenproof pan over a medium to high heat. Add the sugar and butter and melt to form a caramel.
- Once the caramel turns light golden in colour, add the tomatoes and garlic, tossing gently to coat. Add the balsamic vinegar and cook for a further 2 minutes.
- Tuck the puff pastry over the tomatoes and place the pan in the oven. Bake for 15–20 minutes, or until the pastry is golden and puffed up.
- Remove from the oven and place a large platter over the pan. Carefully invert the dish to remove the tart from the pan. Garnish with fresh basil.
Cook's note: Sticky, sweet tomatoes caramelised into buttery pastry make a delicious starter or lunch served with peppery rocket or watercress.
Comments