I saw an Ottolenghi recipe like this one and it looked like a real show stopper. I knew I wanted to have ago at making it myself. I was a tad nervous as I’ve seen on cooking programmes that they can be abit hit or miss when turning the tart upside down, and they are usually with fruit too. I decided to go for it and it turned out beautifully. It was so much easier than I thought it would be. As a centerpiece the colours are beautiful and the bottom layer with the herbs popping through makes it rustic. The flavour is delicious serving a nice bowl of freaking crunchy salad. I added a boiled egg to mine too. This is perfect for a picnic and a real wow when presented.

Ingredients

For the tomatoes

• 12 cherry vine tomatoes, halved
• 1/2 tbsp olive oil
• 1 tsp sea salt
• 3 sprigs of thyme

For the caramel

• 2 tbsp butter
• 1 tbsp brown sugar
• 1 tbsp balsamic vinegar

For the tart

• 1 roll of puff pastry
• 1 small jar of roasted peppers in oil, drained
• 6 new potatoes, cooked and sliced into 1 cm rounds
• 50g Comte cheese, grated
• 3 sprigs of thyme
• Sea salt and fresh black pepper

Directions

1. Preheat oven to 150 degrees fan.
2. In an oven dish add the tomatoes, olive oil, thyme and salt. Give it a good mix so everything is coated.
3. Bake for 20 minutes they should be starting to burst and set aside.
4. Increase the oven temperature to 180 degrees fan.
5. Get all your other ingredients ready apart from the caramel.
6. Line a circular silicone or spring cake tin. With greaseproof paper. Try to cut it into the same circle as your tray.
7. Add the sugar and butter to a frying pan. Cook over a medium heat. Swirl the pan instead of stirring to move the mixture starts to bubble. At this stage add the balsamic vinegar it should still be bubbling. Stir at this stage and pour into your baking pan. Again give it a swirl so the caramel spreads on top of the greaseproof paper.
8. To build the tatin, add the thyme sprigs to the caramel. Next add your sliced potatoes, roasted tomatoes including any juices they have left behind. Peppers and grated cheese.
9. Next we need to add the pastry. I used a plate to cut mine out as it was about 1/2 inch bigger than my tart pan so it leaves me enough pastry to tuck in the edges and will be the right size to turn out the tart.
10. Add the pastry ad tuck in the edges.
11. Bake in the oven for 20 minutes. If it hasn’t started to brown yet, cook for another 5 check then cook for another 5 until it’s golden on top.
12. Put the plate you used for cutting the pastry face side down. In one clean swoop flip it upside. Fingers crossed it should come out looking pretty.
13. Peel off the greaseproof paper and serve. Enjoy 😊