19 October 2014

Tomato & thyme Tatin

Tomato and thyme tatin - Well Seasoned recipes
This post was going to be called 'Late summer tomato tatin' ... but that was a few weeks ago and somehow I've not got around to posting until now. In the meantime Autumn has well and truly arrived! However, it's still yummy, there's still lots of lovely ripe tomatoes available especially on the market and this tomato Tatin it as lovely warm as cold!

What I love about this dish is how simple it is to make using ready made puff pastry. A block of about 500g is often as cheap as £1 in the supermarket and about a third of a block will be plenty for this recipe. I cut the pastry into thirds or quarters, wrap individually and freeze for use later - now that's a bargain!

Tomato & thyme Tatin

Oven 150°C to start then 200°C to cook the Tatin
18cm approx quiche tin, shallow pie dish or similar

400-500g tomatoes, cherry, plum or other - just nice and ripe!
1 teaspoon soft brown sugar
1/2 teaspoon salt
2 tablespoons olive oil
Drizzle of balsamic or sherry vinegar
Small bunch of fresh thyme
2 tablespoons tomato puree
150g puff pastry either ready rolled or rolled out to 5mm thick

Prepare the tomatoes by cutting into roughly equal sizes, halve any small ones and quarter any larger ones. If any larger tomatoes are quite juicy they don't need to be fully deseeded but you can remove some of the core and seeds. Line a large baking tray with baking paper before filling with the tomatoes then sprinkle with the sugar, salt, vinegar and oil and give them a good mix and scatter with small branches of thyme. Place in an over at 150°C for about 20 minutes until they have begun to soften and release their juices.

Line your quiche or pie dish with baking paper - this is really important or it may be difficult to turn out your Tatin! Fill the bottom of the dish with the softened tomatoes and any juices, remove the woody stalks of thyme from cooking and add some more of the fresh thyme leaves without the stalks.

You will need a piece of pastry slightly larger than the dish you are using. Spread the tomato puree thinly onto one side of the pastry almost to the edges then place the pastry on top of the dish, tomato puree side facing down and tuck in the edges.

Place the dish on a baking tray and place in a hot oven at 200°C for 15-20 minutes until the pastry is crisp and golden. Leave to stand for a good 5 minutes before turning upside down onto a plate to serve then carefully peel away the baking paper loosening any sticky tomatoes.

Can be served warm or cold, good with a nice green salad and tangy dressing or Autumn slaw. Enjoy :)