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Tomato and Basil Tarte Tartin

Any recipe that calls for a “squidge” of something tickles our fancy and must be tried! Mention tarte tartin and one invariably thinks apples, but this recipe makes use of the classic tomato/basil pairing in a savory version instead: the sweet tomatoes soften and become more flavorful and the final sprinkling of fresh, cool basil leaves imparts the perfect herbal note. Needless to say, we were quite happily fed as thanks for our effort!

Tomato and Basil Tarte Tartin

50 vine-ripened cherry tomatoes
2 tbs. olive oil, plus a little more for drizzling
large pinch of sea salt
freshly ground black pepper
1 squigde of honey or 1 tsp. superfine sugar
handful of breadcrumbs (about 2 tbs.)
1 sheet puff pastry, defrosted
1 egg, lightly beaten
small bunch fresh basil leaves

Preheat the oven to 400°F.

Place the tomatoes in an 8″ round oven-proof pan or skillet, arranging as tightly as possible. Sprinkle over the oil, salt, pepper, honey, and bread crumbs. (This helps to soak up some of the juice that comes from the tomatoes.)

On a floured surface, roll out the puff pastry and cut into an 8″ circle. Place over the tomatoes, tucking it in lightly so the tomatoes are encased. Brush with the beaten egg. Bake for 30-35 minutes, or until the pasty is golden and puffed. Remove from the oven and let sit 10-15 minutes, then tip away any excess liquid. Using oven gloves, place a serving plate on top and quickly flip the tarte over. This is best done over the sink in case of any leakage.

Scatter with basil leaves, drizzle with a bit more olive oil serve warm or at room temperature. It may also be cooled, chilled, and served cold.

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