For 15 to 18 small tatins
Home-made shortcrust pastry
100gr flour: mix wholemeal (75gr) and white flour (25gr)
30gr rolled oats
2 tsp olive oil
4.5 to 6 cl cold water
8/9 Isle of Wight cherry tomatoes on vine
1 tbsp golden syrup
1 tbsp balsamic vinegar
Dried thyme, oregano or mixed herbs
8/10 mint leaves
Salt & pepper
Mix the flour, oats and salt in a large bowl.
Stir in the olive oil and mix well.
Add in the cold water until the dough is moistened.
Knead the dough with your hands for 5 minutes.
Wrap in cling film and put in the fridge for 30 minutes.
Preheat the oven to 200C.
Roll out the pastry.
Use a mould (I used a shot glass to make small tartlets) to cut out circles.
Place on a baking sheet, pierce with a small fork and bake for 8 to 10 minutes (until cooked).
Leave the shortcrust circles to cool.
Cut the cherry tomatoes in half.
In a frying-pan, heat butter, golden syrup and balsamic vinegar until melted. The mixture is a sort of balsamic caramel.
Add the tomatoes, cut-side down and cook for 8 to 10 minutes over medium heat. While cooking, baste many times with the balsamic caramel.
Once cooked, leave the tomatoes to cool for 10/15 minutes.
Place the shortcrust circles on a plate, carefully place a half tomato on top. Chop the mint and sprinkle on the tatins !