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Tomato & Basil Pesto Tarte Tatin
This is a gorgeous summer tart, all served up in crisp and golden puff pastry.
Prep Time: 20 min
Cook time: 30 min
1 tbsp butter OR *JFHx Garlic & Herb Butter
2 tbsp olive oil
1 garlic clove, crushed
1 tbsp caster sugar OR squeeze of honey (optional)
1 tsp salt
250g ripe tomatoes (or enough to fit your pan),
1/4 cup breadcrumbs
freshly ground black pepper
flour to dust your bench
1 sheet puff pastry
2 tbsp pesto
1 egg, lightly beaten
Fresh basil leaves, garnish
Parmesan grated, garnish
Preheat oven to 220 (or check out directions on the packet)
If your pastry is frozen, remove from the packet and defrost to room temperature.
Melt the butter in a non stick bowl, then add the oil, garlic, sugar (honey) and salt. Mix well, then pour and spread into the base of your ovenproof dish or pan (I use a cast iron one).
Slice your tomatoes and place cut side down into the pan, pack them in as tight as you can. This is a good time to use up some of your cherry tomatoes in those little spaces in between.
Sprinkle with the breadcrumbs (these will soak up any excess juices) and some freshly ground black pepper.
Dust your bench, then roll out your pastry. Paint the pesto in a large circle in the middle of your pastry. Place over the tomatoes with pesto side facing down onto the tomatoes.
Tuck the pastry in around the edges of your pan, then paint with the beaten egg.
Bake for 25 – 30 minutes or until the pastry is puffed and golden brown.
Remove from the oven and allow to sit for 15 minutes. Use the edge of a knife to loosen the pastry from the edge of the pan, and if you have any, tip out any excess juice.
You may want to do this bit over a sink, in case of ‘hot juice danger’.
Pop a plate on top (eek, this is the exciting bit) and using oven gloves, gently flip the plate over.
Serve : Drizzle with extra olive oil, garnish with basil leaves and grated parmesan. Serve hot or cold, sliced into wedges
Jax Says : This tart is also lovely topped with dressed rocket leaves and a serving of feta or parmesan, plus a handful of roasted pine nuts.
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