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Tomato Tarte Tatin

Servings: 4

Ingredients

2 tbsp sugar
2 tbsp butter
30ml water
30ml white wine vinegar
8-10 Roma tomatoes, ripe but firm
NOMU Italian Rub, Provencal Rub or One for All Grinder
500g butter puff pastry, chilled
NOMU Extra Virgin Olive Oil, to drizzle
Fresh basil leaves
NOMU Sea Salt and Black Pepper

Directions

Preheat the oven to 200°C.

Slice the tomatoes in half and season with a sprinkling of your choice of NOMU Rub or a grinding of One for All. Using a 20cm Le Creuset Tarte Tatin pan or any ovenproof heavy-based frying pan as a guide, cut a circle of pastry 2cm wider than the diameter of the pan. Keep chilled.

Over medium to high heat, melt the sugar, butter, water and vinegar together. Allow to come to a boil and cook to a deep caramel colour. Arrange the tomato halves cut side down on top of the caramel in the base of the pan, so that they fit snugly. Place the pastry circle over the tomatoes and carefully tuck it in around the edge of the pan and slightly under the outer tomatoes.

Place in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and beautifully puffed up. Remove from the oven, place a serving plate or platter over the pan and carefully flip it over – be careful not to burn yourself! Drizzle with NOMU Extra Virgin Olive Oil and garnish with fresh basil leaves. Season with salt and pepper and serve immediately.

Ingredients

2 tbsp sugar
2 tbsp butter
30ml water
30ml white wine vinegar
8-10 Roma tomatoes, ripe but firm
NOMU Italian Rub, Provencal Rub or One for All Grinder
500g butter puff pastry, chilled
NOMU Extra Virgin Olive Oil, to drizzle
Fresh basil leaves
NOMU Sea Salt and Black Pepper

Directions

Preheat the oven to 200°C.

Slice the tomatoes in half and season with a sprinkling of your choice of NOMU Rub or a grinding of One for All. Using a 20cm Le Creuset Tarte Tatin pan or any ovenproof heavy-based frying pan as a guide, cut a circle of pastry 2cm wider than the diameter of the pan. Keep chilled.

Over medium to high heat, melt the sugar, butter, water and vinegar together. Allow to come to a boil and cook to a deep caramel colour. Arrange the tomato halves cut side down on top of the caramel in the base of the pan, so that they fit snugly. Place the pastry circle over the tomatoes and carefully tuck it in around the edge of the pan and slightly under the outer tomatoes.

Place in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and beautifully puffed up. Remove from the oven, place a serving plate or platter over the pan and carefully flip it over – be careful not to burn yourself! Drizzle with NOMU Extra Virgin Olive Oil and garnish with fresh basil leaves. Season with salt and pepper and serve immediately.

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