Tuesday, 20 August 2013

Fab tomato recipe

I was watching Saturday Farm a couple of weekends ago with Dick Strawbridge (of telly smallholding fame), and he demonstrated a recipe of Tomato Tarte Tatin.

Now I'm always a fan of using home grown produce, but am never that imaginative, I always need a little help in that direction.  So watching him demonstrate the recipe was great, he made it look really easy and it was a brilliant way of using up a lot of tomatoes in one go.  Here's how he, then I did it -

Ingredients -
Pack of frozen puff pastry - I've since done the recipe again and tried it with half of one slab of pastry and it worked fine.
8-10 Large tomatoes - depending on the size of your dish
1 Onion or up to six shallots
Slug of Olive oil
Several good shakes of Balsamic vinegar
Salt and Pepper to taste

Heat oven to 180 degrees Centigrade, Gas 4
Slice the tomatoes horizontally - so you have the nice pattern, i.e. not down through the stalk
Chop onion finely
Heat the slug of olive oil in a large frying pan and add onion. Cook and let them caramelise slightly.
Add the tomatoes to the pan, cut side down to start with, turning them over when they just start to break down.
Grease your dish with butter, I use one that is about 20 cm across.
Roll out your pastry, then place dish on top and cut round, slightly bigger than the dish.
Add a good few shakes of balsamic vinegar to the tomato pan, plus the salt and pepper, let this cook for a minute, then take off the heat.  Take each tomato half and place cut side down in your dish, then spread the onions over, adding any juice from the pan too.
Place your pastry on the top and put in the oven for 30-40 minutes.
Take out of the oven, the pastry should be lightly browned and risen, see pic below.


Take a dinner plate and placing it over the top of the dish, then invert, to leave the tomatoes on the top and pastry on the bottom.

The finished article - juice will come out of the tomatoes, because of their freshness

I served mine with potato wedges and a side salad - all from the garden of course!  The second time I made it I used Plum sauce instead of Balsamic vinegar and it tasted excellent too.

Do let me know if you try this and what ingredients you use.  It would look fabulous with different coloured tomatoes and maybe some spring onions too for extra colour.  It's also really tasty cold - if it lasts that long!

Stats today -

Eggs produced = 12

Sales -
Nil

Expenses -
Nil





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