Tomato Tarte Tatin
An Original Recipe by Not Quite Nigella
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500g/1 pound tomatoes (I used some Johnny's Love Bite tomatoes)
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2 teaspoons sugar
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1/2 red onion, peeled
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2 tablespoons olive oil plus 1 tablespoon extra for drizzling later and for oiling the tin
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2 tablespoons breadcrumbs
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2 sheets frozen puff pastry
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125g/4ozs cream cheese, softened
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1 egg, beaten
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salt and pepper to taste
Step 1 - Preheat oven to 200C/400F and take out the puff pastry to thaw. Line a springform tin base with baking parchment and oil the sides of the tin. Halve the tomatoes and place in a bowl with the sugar, 1 teaspoon of salt and oil and slice the onions and add these to the bowl too and toss gently. Then place the tomatoes cut side down on the base of the lined tin and slot in the pieces of onion around them to fill in the gaps. You want them quite tightly packed. Sprinkle over with the breadcrumbs- try not to forget this as I tend to do because the breadcrumbs absorb the extra juice from the tomato.
_Two sheets of puff pastry filled with cream cheese _
Step 2 - With the beaten egg, brush both sheets of puff pastry with the egg and fill the centre with the cream cheese-make a circle around the size of the springform pan. Press the edges together and lift these and place it on top of the tomatoes, tucking in the sides. Brush the bottom of the pastry with the beaten egg and then bake in the preheated oven for 25 minutes.
Step 3 - Have a baking tray ready (I used a round metal pizza tray) and once ready, carefully flip over the tarte so that the tomato shows on top. Increase the heat to 210C/410F and bake for another 8-10 minutes until the tomatoes and onions are starting to caramelise. Serve with fresh herbs, salt and pepper. Drizzle a little extra oil on top too.