TOMATO & MANCHEGO TARTE TATIN
SERVES 6
60g unsalted butter
2 tbs extra virgin olive oil
600g white onions, thinly sliced
4 garlic cloves, thinly sliced
800g heirloom cherry tomatoes
1 cup (100g) coarsely grated manchego
1½ cups fresh white breadcrumbs
¼ cup (55g) caster sugar
¼ cup (60ml) sherry vinegar
½ bunch marjoram, leaves picked, plus extra leaves to serve
375g frozen sheet all butter puff pastry (we used Carême brand), thawed
Chervil leaves, to serve
Burrata, to serve (optional)
Preheat oven to 220°C.
Place half the butter and half the oil in a medium saucepan over medium-low heat. Add onion and garlic, and season. Cook for 20-25 minutes until softened and lightly caramelised. Set aside.
Heat remaining 1 tbs oil in a 27cm ovenproof non-stick frypan over medium-high heat. Add tomatoes and cook, stirring occasionally, for 8-10 minutes until blistered and starting to release their juices. Remove from pan using a slotted spoon and drain on paper towel to absorb any excess moisture.
Combine manchego and breadcrumbs in a small bowl. Set aside.
Wipe frypan clean and place over medium heat. Add sugar, vinegar and remaining 30g butter, and cook for 3-4 minutes until sugar has dissolved and mixture has thickened. Remove from the heat. Add tomatoes in an even layer and season. Scatter over marjoram, spoon over caramelised onion and sprinkle over breadcrumb mixture.
Cut pastry into a 28cm round. Place over the tomatoes and breadcrumb mixture and use a small spatula to tuck pastry edge under. Use a small sharp knife to make 2 incisions in the centre of the pastry. Place frypan on a large baking tray and bake for 40-45 minutes until pastry is puffed and dark golden. Set aside for 5 minutes to cool slightly.
Carefully invert tarte tatin onto a serving plate. Top with chervil, extra marjoram and burrata, if using, and season to serve.
TART PASTRY
340g plain flour, sifted
2 tsp caster sugar
200g cold unsalted butter, chopped
Combine flour, sugar and ½ tsp salt flakes in a bowl. Add butter and using your fingers, crumble butter into flour mixture until there are pieces no bigger than a dried bean. Using the palms of your hands, rub the butter and flour together to create thin sheets of butter (this will help
