Tomato tarte tatin
For the pastry:
250g/8.8 oz. flour
125g/4.4 oz. softened butter
A pinch of salt
A little water
For the filling:
20-30 cocktail tomatoes
1 tbsp olive oil
2 tbsp mustard, Dijon or grainy
A handful grated cheese (avoid cheeses with a high water content, such as mozzarella)
2 slices ham, thinly sliced (optional)
A little fresh basil
Salt & pepper
Start with your pastry: in a bowl, mix the flour, butter, egg and salt. Add a little water, just enough so the dough comes together. Wrap in Clingfilm and refrigerate.
Preheat your oven to 200°C/400°F.
Halve and deseed the tomatoes, and line them in a baking tin, skin side down. Make sure they are squeezed tightly, as they will shrink during baking. Season, drizzle the olive oil and bake for about 30 minutes.
Allow to cool slightly before sprinkling with the cheese and ham.
Roll out your dough as thinly as possible, and spread the mustard in the centre.
Cover the tomatoes with the dough, mustard side down and tucking in the sides.
Make a few holes with the tip of a knife and bake for another 30 minutes or until the pastry is golden brown.
Note: it is highly probable that the cheese and ham will render some water while baking. Discard it after baking to avoid a soggy bottom when turning out.
To turn your tart out of the tin: place your serving dish over the tin and flip it over quickly.
Decorate with some fresh basil and serve at once.