Caramalised garlic and tomato tarte tatin

Ingredients
For the caramelised garlic:
4 bulbs garlic, cloves peeled but left whol olive oil, for frying
1 tbsp balsamic vinegar
1 tbsp light soft brown sugar
1 sprig rosemary, finely chopped
1 sprig thyme, finely chopped

For the tomatoes:
olive oil
1 tbsp light soft brown sugar
4 ripe plum tomatoes, cut in half lengthways

For the pastry:
320 g ready-rolled puff pastry
1 egg, beaten
250 g feta cheese, crumbled
thyme, to garmish

Method
For the caramelised garlic, preheat the oven to 200C/180C fan/gas 6. Put the garlic cloves in a small pan with water to cover and bring to the boil. Boil for 3 minutes then drain and dry the cloves and the pan. Return the garlic to the pan along with a glug of olive oil and fry for a further 3 minutes. Add 200ml water and balsamic vinegar and boil for 10 minutes, or until most of the liquid has evaporated.  When most of the liquid has evaporated from the garlic cloves. Add the sugar, herbs and salt, and continue to fry until the cloves begin to turn light brown. Remove from the heat.

For the tomatoes, while the garlic is cooking, pour a glug of olive oil onto a large plate and mix in the brown sugar and plenty of salt and pepper. Place the tomatoes, cut side down, into the oil mixture and make sure each face is well covered.  Heat olive oil in an ovenproof frying pan and transfer the tomatoes, cut side down, into the pan. Fry for about 5 minutes, or until they start to go sticky, then remove from the heat. Transfer the cloves to the frying pan and arrange around the tomatoes.

Place the ready-rolled puff pastry sheet over the tomatoes and garlic, tucking the edges of the pastry neatly into the pan. Brush with the beaten egg then place in the oven for about 25 minutes, or until golden brown. Remove from the oven and leave to cool slightly.

Take a large heatproof serving plate and place over the pan. Protecting your hands with oven mitts and holding the plate and pan firmly together, carefully flip the pan and the plate, then lift off the pan. Sprinkle with the feta cheese and garnish with a thyme sprig or two. Serve with rocket or watercress.

Original post with credits

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