Roasted Tomato & Goat Cheese Tarte Tatin

Prep time: 10min

Total time: 60min

Plum tomatoes, halved

1 tbsp

Compliments Pure Olive Oil

15 mL

1/4 tsp

Each salt and pepper

1 mL

2 cloves

Garlic, chopped

1/2 pkg

Frozen puff pastry, thawed in refrigerator

250 g

1 tub

Compliments Goat’s Milk Cheese Crumbles

113 g

1 jar

Compliments Sensations Red Onion, Cranberry & Apricot Confit

135 mL

Egg, beaten

1/4 cup

Torn basil leaves

60 mL

calories

230

fat

15 g

carbs

19 g

protein

6 g

Preheat oven to 400°F (200°C). Toss tomatoes in olive oil, salt, pepper and garlic. Place tomatoes cut side up in an 8-inch (20 cm) ovenproof skillet. Heat skillet over medium-high heat until tomatoes begin to blister, about 2 min. Place skillet in oven and roast until tomatoes are tender and roasted, about 25 min.
Meanwhile, roll puff pastry into a 12-inch (30 cm) circle; refrigerate until needed.
Remove skillet from oven. Sprinkle tomatoes with half the cheese crumbles; dollop evenly with confit. Place pastry on top, folding and pressing edges into sides of pan to create an upside down bowl shape. Cut a small steam vent in the centre of pastry. Brush pastry with beaten egg. Return to oven and bake until golden and puffed, about 20 min.
Remove from oven and carefully place a large plate on top of skillet. Using oven mitts, carefully but quickly invert tarte onto plate. Sprinkle with remaining goat cheese crumbles and basil.