Tomato Tart Tartin

Submitted by English_Rose

"Whilst this delicious dish is easy to make, it looks fantastic and your veggie guests will love it! To impress, drizzle a teaspoon of balsamic vinegar around the plate just before serving."

 

• Ready In: 35mins
• Ingredients: 9
• Yields: 4 tarts

ingredients

• 1 lb puff pastry
• 2 tablespoons balsamic vinegar
• 3 tablespoons superfine sugar
• 1 ounce unsalted butter
• 1 tablespoon thyme leaves, freshly chopped
• 12 vine tomatoes

• For the salad

• 12 ounces asparagus spears, blanched and cut into 1in pieces
• 3 1⁄2 ounces arugula or 3 1/2 ounces watercress
• olive oil, to drizzle

directions

1. Preheat the oven to 425°F.
2. Roll out the puff pastry to 1/8in thickness and cut out 4 circles slightly larger than 4 x 4in tartlet tins. Chill on a plate in the fridge.
3. In a small saucepan, heat the balsamic vinegar and sugar, stirring until the sugar dissolves. Simmer until slightly syrupy - about 2 minutes.
4. Remove from the heat and add the butter and thyme, mixing until the butter has melted.
5. Divide the sauce between the tins.
6. Place 3 vine tomatoes, tops facing down into the balsamic caramel in each tine.
7. Top each with the puff pastry circles, gently tucking in the sides.
8. Place on a baking tray and cook for 20 minutes Allow to rest for 2-3 mins before inverting each tart onto a plate.
9. In a separate bowl, combine the asparagus and leaves, drizzle with olive oil and serve with the tarts.