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Rosa Tomato, Caramelised Onion & Basil Tarte Tatin
A savoury tart that looks striking and is perfect for the brunch table – full of bellissimo Italian flavour!
- Yields: 8 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 25 mins
issue 55
Ingredients
1 Tbsp (15 ml) butter
2 red onions, thinly sliced
salt
50 g Natura Soft Light Brown Sugar
300 g Rosa tomatoes
8 fresh basil leaves
250 g puff pastry (readymade)
crème fraîche, to serve
Method
Preheat the oven to 200 °C.
Melt the butter in a small saucepan; add the onions and season with salt. Cover and sauté over a low heat for 10-15 minutes until the onions are soft and caramelised. Set aside to cool.
Melt the Natura Soft Light Brown Sugar in a small saucepan over a low heat. Cook gently until it turns to a light caramel. Pour the caramel into a 20 cm round baking tin, ensuring that the base is completely coated.
Arrange the Rosa tomatoes over the caramel, top with fresh basil and caramelised onions.
On a lightly floured surface roll out the puff pastry to a size a little bigger than the cake tin. Place the pastry over the onions, crimp the edges and press the pastry into the pan.
Bake for 10 minutes until the pastry is well-risen and golden, turn down to 160 °C and bake for a further 10-15 minutes until the pastry is cooked through.
Remove from the oven and turn out onto a serving platter, garnish with fresh basil leaves (or dollops of basil pesto) and serve immediately with crème fraîche.
