Tomato tarte tatin Sticky balsamic glazed tomatoes are a stunning replacement to the traditional apples in a rustic tarte tatin. Balsamic and fresh thyme are a natural match and really make the tomatoes sing. 1 sheet flaky pastry, thawed 8–9 small vine tomatoes, halved and stem/core removed 4 tbsp balsamic vinegar 2 tbsp soft brown sugar large handful fresh thyme sprigs salt and pepper Preheat oven to 220°C fan bake. Cut corners from your sheet of pastry to make it roughly round in shape (it doesn't need to be perfect). Add balsamic and brown sugar to a non-stick, small ovenproof fry pan (I used a 26cm pan). Heat until the mixture is bubbling, and let it reduce over a low heat for 3–5 minutes, until syrupy. Add the tomatoes to the pan, cut side down. Fit in as many as you can, as they'll shrink a bit while cooking. Scatter lots of fresh thyme leaves over the tomatoes, and season with a good grind of salt and black pepper. Cover the tomatoes with the pastry round, tucking it in around the edges if possible. Use a knife to make a few pricks in the pastry to allow steam out. Put the pan in the oven and cook for 12 minutes, or until a deep golden brown. Remove from the oven. Put a dinner plate or chopping board over the fry pan, then with one hand on the plate/board and the other holding the fry pan, flip it all over in one fast and confident movement. Give the pan a little jiggle to ensure the tomatoes have released from the bottom, and remove the pan. You should have a lovely glistening tarte tatin ready to eat. If any tomatoes have stuck or moved about, just use a spoon to ease them back into position. Allow to cool for 20–30 minutes. Garnish with more fresh thyme sprigs and serve.
AMBER BREMNER | QUITE GOOD FOOD Amber Bremner is the author of popular plant based food blog Quite Good Food. A champion for cooking and eating things that make you feel good, she believes small changes in the way we approach food have the power to make a difference. www.quitegoodfood.co.nz
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