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Tomato Tarte Tatin


With Laurent Loudeac 

Tomato Tarte Tatin

Ingredients
2 sheets pre-rolled puff pastry
1 tomato - cut in half (either vine ripened or roma, as they are slightly sweeter)
3 tablespoons olive oil
1 handful baby or wild rocket
20-30g goat cheese, the French kind
Balsamic syrup
Salt and pepper

Method
Preheat the oven to 180C.
Cut 2 rounds from the puff pastry - the rounds need to be big enough to fit on top of each tomato half (approximately 10cm).
In a hot pan sear the tomato half cut side down in 2 tablespoons of olive oil until golden brown.
Place the puff pastry on top and bake in the oven for about 15 to 20 minutes or until the pastry is golden brown and cooked.
Place the tarte pastry side down on a plate.
Toss the rocket with balsamic syrup, 1 tablespoon of olive oil, salt and pepper.
Then place a small amount on top of each mini tarte.
Drizzle over a little more balsamic and olive oil, the crumble the goat cheese on top and serve straight up.
An ideal summer or winter starter and vegetarian option too. Bon appetite.

(Broadcast: 24 Apr 2012)


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