This is one of those recipes by Katrina Meynink.
Can't wait for summer when I can try it with lovely home grown tomatoes!!
Ingredients
1kg roma tomatoes, halved
3-4 sprigs thyme plus extra to serve
2tbsp olive oil
Salt and pepper to season
3 tbsp good quality balsamic vinegar
1 ½ tbsp. brown sugar
Persian fetta to serve
Method
Preheat the oven to
125C.
Toss the tomatoes with
the olive oil and thyme in bowl until well coated.. Season with salt and
pepper. Roast tomatoes, cut side up and in 1 layer for 2 hours.
In a small bowl whisk
the balsamic vinegar and brown sugar until the sugar has dissolved. Pour over
the roasted tomatoes and toss gently to coat.
Turn the oven heat up
to 190.
Layer the tomatoes cut
side up over the base of 1 large fry pan or alternatively 4 individual crepe
pans also works well for individual serves. Spoon over the balsamic syrup. Cut
the puff pastry slightly larger than the diameter of the base of the fry pan
you use. Gently place the pastry over the tomatoes, tucking in the edges around
the circumference of the pan. Cook in the oven for 10 minutes or until the
pastry is puffed and golden.
To serve, gently invert
the tarte onto a plate. Add a spoonful of Persian fetta, season with salt and
pepper and sprinkle over a few fresh thyme leaves. Serve hot.
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