I don’t know about where you are, but here in England it feels like the winter is never going to end. It has been grey, drab and rainy for what seems like forever, so I felt something summery was needed to lift our moods a little.
I am aware that the tomatoes around at the moment are
a bit a lot on the watery side, but 2 hours of low roasting really concentrates the flavour and gives a little taste of sunshine!
I decided to try this recipe initially because I had some tarragon left over from another dish and the flavour combination sounded interesting. I can safely say that it was delicious, and I am looking forward to making this when the summer (eventually) rolls around again…
Until then, I leave you with a super-savoury, buttery tart that goes beautifully with a lightly dressed salad and a wedge of stilton!
Tomato and Tarragon Tarte Tatin
adapted from bbcgoodfood
8 tomatoes, cut in half
2 tbsp tarragon leaves, chopped
50g unsalted butter
1 tbsp balsamic vinegar
1/2 block all-butter puff pastry, rolled out
Heat the oven to 160C/fan 140C/gas 3. Arrange the tomatoes cut-side up on a wire rack set over a roasting tin. Sprinkle with sea salt and scatter the tarragon leaves over. Put in the oven for 2 hours, until semi-dried. Remove from the oven and increase the temperature to 200C/fan 180C/gas 6.
Add the butter to a large ovenproof frying pan and put over a medium heat. When the butter foams, stir in the balsamic vinegar and season.
Arrange the tomatoes cut-side down in a single layer in the pan. Remove from the heat. Cut a circle of pastry large enough to cover the tomatoes then lay it over the top, pushing down gently. Bake for 20-30 minutes until the pastry is puffed up and golden. Carefully invert the tart onto a plate, sprinkle with tarragon leaves and serve.