Cherry Tomato Tarte Tatin


Serves 2 or 4


(depending on how hungry you are), Prep 10 mins, cook 30 mins


1 tbsp 40g


1 tsp


1 tbsp ½


olive oil butter


caster sugar balsamic vinegar


whole head of garlic (cut in half crossways)


4 sprigs fresh marjoram or oregano 250g


1 tbsp 320g


1 egg


cherry tomatoes, cut in half through the middle dry breadcrumbs


sheet all-butter puff pastry, rolled out to 3-4mm thick beaten


extra virgin olive oil, to serve


Heat the oil and butter in a 23cm ovenproof frying pan. Add the sugar and balsamic and season with salt and pepper. Put the garlic bulb cut side up in the middle. Scatter over the marjoram and arrange the tomatoes cut side down around the garlic. Cook for 5 mins. Sprinkle over the breadcrumbs. Cut the pastry to the same size as the pan, lay it over the top of the tomatoes and tuck in the edges. Brush with beaten egg. Bake in a 220°C oven for 20 mins, until golden and crisp.


Remove from the oven and leave to sit for 5 mins. Run a knife around the edge of the pastry to loosen it, place a plate over the top and tip it out. You may need to do some tomato patching, depending on how nonstick your pan is. Cut into slices, squeezing out the garlic to spread over the tarte.


Small Steps 28


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