Roasted Tomato & Goat Cheese Tarte Tatin
Prep Time
Serves
Cooking Mode
6 plum tomatoes, halved
1 tbsp olive oil
¼ tsp each salt and pepper
2 cloves garlic, chopped
½ pkg frozen puff pastry, thawed in refrigerator
1 tub goat cheese crumbles
1 jar Compliments Sensations Red Onion, Cranberry & Apricot Confit
1 egg, beaten
¼ cup torn basil leaves
6 plum tomatoes, halved
1 tbsp olive oil
¼ tsp each salt and pepper
2 cloves garlic, chopped
½ pkg frozen puff pastry, thawed in refrigerator
1 tub goat cheese crumbles
1 jar Compliments Sensations Red Onion, Cranberry & Apricot Confit
1 egg, beaten
¼ cup torn basil leaves
Directions
1Preheat oven to 400°F (200°C). Toss tomatoes in olive oil, salt, pepper and garlic. Place tomatoes cut side up in an 8-inch (20 cm) ovenproof skillet. Heat skillet over medium-high heat until tomatoes begin to blister, about 2 min. Place skillet in oven and roast until tomatoes are tender and roasted, about 25 min.
2Meanwhile, roll puff pastry into a 12-inch (30 cm) circle; refrigerate until needed.
3Remove skillet from oven. Sprinkle tomatoes with half the cheese crumbles; dollop evenly with confit. Place pastry on top, folding and pressing edges into sides of pan to create an upside down bowl shape. Cut a small steam vent in the centre of pastry. Brush pastry with beaten egg. Return to oven and bake until golden and puffed, about 20 min.
4Remove from oven and carefully place a large plate on top of skillet. Using oven mitts, carefully but quickly invert tarte onto plate. Sprinkle with remaining goat cheese crumbles and basil.
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Personal Note
Personal Note
