Tomato, Thyme and Caramelised Garlic Tarte Tatin

This may well be a dish that shouts out 'summer is here!' Obviously, March in London feels very far away from that as its still so cold. However, the sun had come out and that was good enough for me.

Most people know the French Apple Tarte Tatin dish - its certainly one I make often - this is a savoury version that is bursting with vibrant colour and chewy with mild balsamic sweetened garlic and fresh tomatoes.

Perfect for lunch with a simple salad with maybe a sausage or two on the side for a more filling dinner. Tomato, Thyme and Caramelised Garlic Tarte Tatin. For this you will need a oven proof frying pan with a metal handle.

Tomato, Thyme & Caramelised Garlic Tarte Tatin

Ingredients:

400g cherry tomatoes, halved
8 cloves garlic, peeled and left whole
2 tbsp. caster sugar
2 tbsp. olive oil
1 tbsp. balsamic vinegar
1/2 red onion, sliced thinly
bunch of thyme, leaves picked
pack of pre made puff pastry
salt & pepper

Method:

Put the garlic into a small pan and cover with water. Boil for 3 minutes, drain and fry in 1 tbsp. oil until golden. Add 1 tbsp. balsamic vinegar and 160ml water (be careful - it will splutter!) and boil until the liquid nearly all evaporated. Then add the sliced onions, 1 tbsp. sugar, salt & pepper and the fresh thyme leaves (leaving a few for garnish). Cook until the garlic is browned. Set to one side.

Put the halved cherry tomatoes in a bowl. Add a tbsp. olive oil and 1 tbsp. caster sugar. Stir well and place in the oven proof frying pan, cut side down. Cook on a medium heat for 7-8 minutes until sticky. Take off the heat and place the garlic in and around the tomatoes. Tip the onions and herbs over the top. You can either cook this now or leave it to cool and complete when you are ready to eat.

Cut a large circle in the puff pastry (slightly larger than the pan) and cover the tomato and garlic with the pastry. Paint with milk and pop into the oven at 180 C for 30 minutes.

Leave to cool for a couple of minutes and using a plate, carefully upturn the tart out onto the plate. Garnish with remaining thyme leaves and serve either hot, warm or cold.

I had a slice fresh out of the oven, with a couple of sausages and a rocket and watercress salad.

Fresh and colourful! Delicious!