Tomato Tart Tatin
What makes this dish special is the contrast in flavour between the slightly sweet roasted tomatoes and the salty chopped olives. And this recipe is actually loads easier than it looks.
To make 1 portion
Handful of cherry tomatoes
Handful of black olives
circle of puff pastry
Salt & pepper
Olive oil
To cook
Pre-heat your oven to 190c
Grab a circular dish about 10cm in diameter and squeeze in 1 tightly fitting single layer of tomatoes. Drizzle with olive oil, season with salt and pepper then roast in the oven for about 15 minutes. Remove from the oven and allow to cool slightly while you finely chop the olives and cut a circle of puff pastry slightly larger than the diameter of the dish. Apply a bit of gentle pressure to the tomatoes so that they slightly squash onto the bottom of the dish, then sprinkle over the olives. Now grab your pastry, lat it over the top and using a tablespoon, tuck the edges around the side between the tomatoes and the dish. Return to the oven for about 20 minutes or until the pastry is golden brown. When you take it out of the oven, let it rest for 10 minutes before flipping it out onto a plate.