Brown Butter Tomato Tarte Tatin
Just wanted to have a simple dinner with a nice punnet of Heirloom Tomatoes I had bought on sale. I always think a Tarte Tatin looks awesome. Simple, but awesome. So I went about making mine as simply as possible. Now you could sweeten this with a bit of brown sugar, or more herbs it's totally up to you and your dietary requirements or lack there of them lol. For those who follow a no gluten or grain lifestyle, you can easily substitute the pastry with my super awesome Cheese and Bacon Pastry Crust Recipe on the Australia Day pies. For those without a Thermomix, or the desire to make your own pastry just use the bought stuff. Sometime speed is of the essence. I hope you enjoy.
- 200-250gm Heirloom Cherry Tomatoes
- 40gm Butter
- 30cm sheet of puff pastry, fresh made using the BCB recipe or the Cheese and Bacon Pastry Crust for LCHF version
- Fresh Basil
- 100 gm Haloumi
- 1 tbsp Sherry Vinegar
- Salt and Pepper to taste
- Preheat oven to 200 degrees Celsius
- Add butter to small oven proof frypan
- Add Tomatoes after Butter has melted and add thickish slices of haloumi, cook until butter browns, tomatoes start to blister and haloumi is soft and golden,
- Remove from heat
- Remove the haloumi and slice into small cubes, and pop back in in amongst your tomatoes.
- Cut a rough 30cm circle of pastry, and pop over your tomatoes tucking down sides.
- Pop in hot oven for 15 minutes.
- When pastry is golden brown remove from oven and leave for 5 mins to set.
- Place a plate over the top of the frypan and flip*
- * Chefs Tip. Always hang your towel or oven mit over the handle of hot frypans when removed from oven. Just in case you forget it is very hot.
- Cut your Tarte Tatin, serve with a splash of the sherry vinegar, fresh basil, and a nice green salad.
- Season to taste
- * Prep times include making pastry