MINI TOMATO TATIN

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 

Sea salt 

 

Tomato tatin

25g butter

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 

 

Method

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 !