Tomato tarte tatin with herb cream
These are the ingredients you need
15 tomatoes on the vine - shallots, in rings - 100 ml crème fraîche - handful of pitted (taggia) olives - 6 slices of flaky pastry (freezer), defrosted - 2 tbsp olive oil - 1 tbsp balsamic syrup - handful of fresh mint leaves - handful of fresh basil leaves
Preparation
Cut the tomatoes in half, scoop out the seeds and pat them dry. Sauté the shallot in oil in the frying pan. Place the tomatoes next to each other in the frying pan, cook gently on a low heat (approx. 30 min.). Pre-heat the oven to 200°C. Allow the cooked tomato to drain on a paper towel and pat dry. Drain the pan and reduce on a high heat with balsamic vinegar. Cover the base of the pan with olives and shallot rings and season with salt and pepper. Place the tomatoes with the round side facing up – without any liquid, otherwise the dough will not be crispy! Knead the flaky pastry and roll out to form a large round sheet. Place the dough over the tomatoes in the pan, prick with a fork and bake in the oven for 20-25 mins. until golden brown. Crush the mint and basil with crème fraîche, salt and pepper to make a sauce. Take the pan out of the oven, put a large serving platter on top, wrap a towel around and turn fully so that the tarte tatin slides directly onto the platter. Serve with the sauce. Nice with a green salad.