Tomato Tarte Tatin

I introduced this years blogging by bragging about my garden, especially my tomatoes and chillies. This is all good and well, but who would have thought that 6 tomato trees could yeild enough tomatoes to keep a small Italian village in stock for a month? Not to mention the little chilli tree which is thriving and producing the largest green chillies I have ever seen!

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 Green Chilli
1 Clove of Garlic chopped (optional)
Olive Oil
5ml Sugar
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)