Individual Marzanino tomato tarte tatin
Ingredients (serves four)
- 900g Marzanino tomatoes taken off the vine and halved
- 1 sheet frozen puff pastry, thawed
- 5g salt
- 2g ground black pepper
- 20g caster sugar
- 60ml extra virgin olive oil (retain 10ml to dress the plate with)
- 2 cloves garlic, sliced into very thin slices
- 10g fresh, chopped thyme
- 15g butter, for greasing tart pans
- 40g wild rocket
- 20g Parmigiano Reggiano, shaved
- 4 x 3–4 inch baking ramekins or individual tart pans
- Preheat the oven to 120°C. Roll the puff pastry dough until it is 5mm thick, then cut out 3-4 inch circles and chill.
- Line a baking tray with parchment and place the halved tomatoes onto the tray with the sliced side facing up. Sprinkle the tomatoes with the salt, sugar and pepper, place a thin slice of garlic on each tomato with a sprinkle of the chopped thyme and a drizzle of the olive oil. Place in the oven for one hour until the tomatoes have slightly dried out.
- Remove the cooked tomatoes from the oven and leave to cool. Raise the oven temperature to 200°C.
- Grease the individual tart pans with the butter and place the cooked tomato halves in skin side down and ensure that there are no gaps by overlapping the tomatoes.
- Fit the chilled pastry circles onto the pans and press the edges of the dough tightly down the inside of each pan.
- Place the individual tarts onto a baking sheet and bake for 12 to 18 minutes. The tarts are ready when the dough has puffed up and turned light golden brown.
- When cooked, turn the tarte tatins out while still warm and serve immediately, finishing with some wild rocket, parmesan shavings and a drizzle of extra virgin olive oil.