I'm not the only blogger out there producing bounty in her garden. My friend Tandy at Lavender and Lime also has some great vegetables in her garden. This weeks challenge from Tandy was to feature chillies in a dish.
I decided to spread my creative wings and make a dish which not only showcased my creativity (and humility) but mostly my beautifully semi-organic tomatoes.
Tomato Tarte Tatin
200g Puff Pastry (Shop bought is fine)
8 medium sized Tomatoes, cut in half
1 Clove of Garlic chopped (optional)
Salt and Black Pepper to taste
Egg wash for pastry
Thyme flowers for garnish (optional)
Pre- heat the oven to 220ºC
In a oven proof pan, place the tomatoes with a little oil flesh side down.
Fry on a gentle heat for 2 minutes.
Add the rest of the ingredients and turn off the heat.
Leave to rest in the pan until room temperature.
Roll out the pastry to fit as a lid on the tomatoes.
Place the pastry on the tomatoes, tucking in the sides and brush with egg.
Bake for about 25-30 minutes until the pastry is puffed and golden.
Invert on a serving plate, leave to rest for 5 minutes before serving.
Sprinkle with some thyme flowers (optional garnish)