Tomato Tarte Tartin
A delicious savoury twist on a classic dessert
6 - 8 roma tomatoes
1 tsp Pukara Estate Pepper & Olive Smoked Salt
1 tbls Pukara Estate Pepper Flavoured EVOO
3 tbls Pukara Estate Red Wine Liqueur Vinegar
90g Pukara Estate Black Olive Tapenade
1 sheet of ready rolled puff pastry
4 tsp Pukara Estate Caramelised onion jam
1 egg, beaten
Basil leaves for serving
Pre-heat Oven to 200C. Pour Pepper EVOO in a skillet pan and place over a high heat. Halve the roma tomatoes along the long edge and arrange in the pan cut-side down. Pan fry for 2-3 minutes then season with Pepper & olive salt. Turn the heat to low and add the liqueur vinegar. Allow any liquid in the pan to reduce by half. Once this has happened dot with the caramelised onion jam.
Meanwhile, place the sheet of pastry on a floured surface. Cut out a circle slightly larger then the pan. Discard unwanted edges. Cover the pastry with Black olive tapenade, keeping 2cms from the edge clean.
Carefully place the pastry over the tomatoes, tucking any excess underneath. Give the pastry an egg wash and place in the oven for 25 minutes or until golden.
Remove from the oven and allow to rest for 10 minutes. Carefully turn the tart upside down onto a large plate, scatter with basil leaves. Serve with a green salad.