salt and pepper. Place the tomatoes, cut side down, into the oil mixture and make sure each face is well covered.
5 Heat a small glug of olive oil in the ovenproof frying pan and transfer the tomatoes, cut side down,
into the pan. Fry for about five minutes, or until they start to go sticky, then remove from the heat.
6 By now most of the liquid should have evaporated from the garlic cloves. Add the sugar, herbs and salt, and continue to fry until the cloves begin to turn light brown. Remove from the heat then transfer the cloves to the frying pan and arrange around the tomatoes. 7 Place the ready-rolled puff pastry sheet over the tomatoes and garlic, tucking the edges of the pastry neatly into the pan. Brush with the beaten egg then place in the oven for about 25 minutes, or until golden brown. Remove from the oven and cool slightly.
8 Take a large heatproof serving plate and place over the pan. Protecting your hands with oven mitts and holding the plate and pan firmly together, carefully flip the pan and the plate, then lift off the pan. 9 Sprinkle with the feta cheese and garnish with a thyme sprig or two. Serve with rocket or watercress.
CARAMELISED GARLIC AND TOMATO TARTE
TATIN This variation on the traditional tarte tatin melts in the mouth and makes an impressive dinner-party starter or summer lunch dish.
Serves 6
FOR THE CARAMELISED GARLIC: 3–4 garlic bulbs, cloves peeled but left whole
olive oil 200ml water 1 tablespoon balsamic vinegar 1 dessertspoon light brown sugar 1 sprig of rosemary, finely chopped 1 sprig of thyme, finely chopped (plus sprig to garnish)
1 tsp salt
FOR THE TOMATOES: olive oil 4 ripe plum tomatoes, cut lengthways (or a punnet of ripe cherry tomatoes, halved)
32 | THE WESTCOUNTRY FOODLOVER
1 tbsp light brown sugar salt and freshly ground black pepper
FOR THE PASTRY: Ready-rolled puff pastry sheet, cut to fit over a 20cm ovenproof frying pan (make an outline with the pan, then remove and cut slightly inside the outline)
1 egg, beaten
TO GARNISH: 250g feta cheese, crumbled sprigs of thyme
1 Preheat the oven to 200°C/gas mark 6.
2 Put the garlic cloves in a small pan with water to cover and bring to the boil. Boil for three minutes then drain and dry the cloves and the pan.
3 Return the garlic to the pan along with a glug of olive oil and fry for a further three minutes. Add the water and balsamic vinegar and boil for 10 minutes, or until most of the liquid has evaporated.
4 In the meantime, prepare the tomatoes. Pour a glug of olive oil onto a large plate and mix in the brown sugar and plenty of
Garlic: The Mighty Bulb, Natasha Edwards Published by Kyle Books
MAQLUBA Serves 4
Maqluba literally means ‘upside down’, and is something of a show-stopper despite its unshowy ingredients. Perfect for a dinner party, a sleight of hand at the table is met with a gasp of awe as the dish makes contact with the plate and what lies beneath is revealed
180g brown basmati rice 1 tsp ground turmeric 2 large aubergines 5-6 tbsp olive oil 450g minced lamb or good pork sausages, skinned and crumbled
1 tsp freshly ground allspice 1
/2 tsp ground cinnamon
a suspicion of freshly grated nutmeg 2–3 thyme sprigs, leaves stripped and chopped
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