tomato and olive tarte tatin
Recipe from Easy Vegan Bible by Katy Beskow (Quadrille, £22) Photography © Luke Albert.
Make this impressive tarte tatin for a barbecue, garden party or picnic for a summery taste of the Mediterranean. Not only does the tarte tatin look wonderful, but it’s simple and quick to prepare, which means more time enjoying the summer, and less time in the kitchen!
1 sheet of prepared puff pastry (ensure dairy-free)
1 tbsp sunflower oil
500g (1lb 2oz) mixed baby tomatoes
1/2 red onion, thinly sliced
2 tsp balsamic vinegar
100g (31/2oz) pitted black olives
1 sprig of fresh thyme, leaves picked and finely chopped
generous pinch of black pepper
Red, orange and yellow tomatoes give a colourful, summery appearance to the dish, but if you only have baby red (cherry or mini plum) tomatoes available, it will not take away from the flavour.
Lay the pastry sheet out on a clean, dry surface and place a large ovenproof frying pan over the top. Cut around the pan, leaving an extra 2cm (3/4in) border. Prick the pastry with a fork, then set aside.
Preheat the oven to 180°C/350°F/gas mark 4.
Add the sunflower oil to the ovenproof pan and throw in the tomatoes and red onion. Cook for 2 minutes over a medium-high heat, then drizzle in the balsamic vinegar. Reduce down for 8 minutes then remove from the heat. Stir in the olives and chopped thyme. Season with lots of black pepper.
Place the pastry on top of the cooked tomatoes in the pan, pricked side downwards, and carefully tuck the edges under the tomatoes. Bake in the oven for 20 minutes until the pastry is golden. Allow the pan to cool for a few moments before carefully turning out onto a serving plate.
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