Every fortnight, The Teller Collective owner Aline Davies will share some of her favourite recipes for readers wanting to try a little restaurant magic at home.
Tomato Tarte Tatin
Ingredients:
1 punnet cherry tomatoes or medley heirloom tomatoes
25ml olive oil
75ml balsamic vinegar
30g sugar
Thyme
1 sheet butter puff pastry
Fresh basil
Whipped ricotta
300g soft ricotta
1 lemon, zest and juice
30ml olive oil
Salt and pepper
Method:
- Preheat your oven to 180℃ before you start cooking the tomatoes.
- Cut the cherry tomatoes in half.
- Put a pan on low heat (use a pan that can go in the oven); cast iron or skillets work best.
- Add olive oil and the cherry tomatoes, salt, pepper and thyme sprigs and roast for 5 minutes.
- Drizzle balsamic and sugar, allow to caramelise and remove from heat.
- Cover the pan with the puff pastry tucking the sides in, use a fork if it’s too hot.
- Cook 25 minutes at 180℃ until the pastry is golden.
- Take it out of the oven and cool on a cake rack for 10 mins.
- Once cool enough to handle, use a plate larger than the pan to flip the tart out.
- For the whipped ricotta, add ingredients in a bowl and combine, season to taste.
Serving recommendations:
- Enjoy with a fresh garden salad and a seeded mustard dressing.
- Blanched broccolini, asparagus and green beans make a well-balanced meal.
- Soft ricotta with lemon zest is delicious as a palate cleanser on the side.
- Fresh basil as garnish gently torn adds a nice touch.