An absolutely delicious upside down tart (the way it is cooked!) with rich and deep flavored tomatoes and a hint of thyme. The sweet tomatoes are a total joy – you can even use tomatoes that are going soft and not suitable for a salad. Try to use multi colored tomatoes – red, green and yellow. It makes the tart so attractive and an impressive supper dish or starter for guests.
Serves: 6
Preparation Time: 20 minutes
Cook Time: 35 minutes
INGREDIENTS:
1lb 12oz medium and small mixed colored tomatoes, halved
1 large onion, finely sliced
1 tbsp sugar
1 tbsp red wine vinegar or balsamic, your preference
Several stalks of thyme, leave removed but a couple left whole
1 lb all butter puff pastry from supermarket
A couple of splashes of extra virgin olive oil
1 oz butter
1 egg, beaten
A little plain flour for dusting
METHOD:
Heat oven to 400°F/ 220°C/Gas Mark 7.
In a large frying pan or pot, melt the butter and olive oil, balsamic or red wine vinegar and add the sugar. Do not burn or boil.
Add the onions to caramelize and soften. Add the tomatoes. Stir frequently to soften and mix together, but do not break down the tomatoes. Add the individual thyme leaves and stir.
Take a 7 inch tart tin and lightly grease. Pour in the tomato mix.
Roll out the pastry on a floured surface to fit the tin – you will have more pastry than you need, so don’t worry. Cut out a circle that fits over the tin and tucks down the sides of the tomato mix. Use a fork to prick holes in the pastry to let the steam escape. Glaze with the beaten egg, it will help keep the pastry crisp.
Place the tart tin on a flat baking tray and bake for 30-35 minutes. Leave to rest for 5-10 minutes and then run a knife around the edge to release the pastry from the sides of the tin.
Place a suitable plate over the top of the pastry and flip the tart over. It should be easily removed from the tin.
Scatter remaining herbs over the tart and serve with a mixed salad – you could try adding some cubes of blue cheese to the salad for a filling meal.