Tomato tarte tatin
By: Ala Lemon
Published: Tuesday, July 22, 2014 - 3:53pm

Ingredients




For the pastry:
250g/8.8 oz. flour
125g/4.4 oz. softened butter
1 egg
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

Preparation

1 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. 2 Preheat your oven to 200°C/400°F. 3 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. 4 Allow to cool slightly before sprinkling with the cheese and ham. 5 Roll out your dough as thinly as possible, and spread the mustard in the centre. 6 Cover the tomatoes with the dough, mustard side down and tucking in the sides. 7 Make a few holes with the tip of a knife and bake for another 30 minutes or until the pastry is golden brown. 8 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. 9 To turn your tart out of the tin: place your serving dish over the tin and flip it over quickly. 10 Decorate with some fresh basil and serve at once.