Roasted Tomato & Goat Cheese Tarte Tatin
- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 1 h
- Serves
- 4
Ingredients
- 6
- plum tomatoes, halved
- 1 tbsp
- 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
- goat cheese crumbles
- 113 g
- 1 jar
- Compliments Sensations Red Onion, Cranberry & Apricot Confit
- 135 mL
- 1
- egg, beaten
- 1/4 cup
- torn basil leaves
- 60 mL
Directions
Step 1
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.
Step 2
Meanwhile, roll puff pastry into a 12-inch (30 cm) circle; refrigerate until needed.
Step 3
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.
Step 4
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.
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