MINI TOMATO TARTE TATINS (by France)
Maman and I spent part of the Summer in Provence, in the South of France where we made together some regional favorites like a Pissaladiere (an onion pizza with anchovies and black olives) and a Tomato Tarte Tatin which is highlighted in our friend Moira's really sweet travel & food blog called Sweet Travels. Bon appetit!
Serves 12 l Difficulty: medium l Prep time: 20min l Total time: 35min
1 sheet frozen puff pastry
1/3 cup goat cheese (50g)
18 cherry or grape tomatoes, halved
12 small basil leaves
1/4 cup soft butter, to grease pan (20g)
1. Preheat oven to 450F (230C). Brush a cup muffin pan well with butter. Set pastry on bench to thaw.
2. Place three tomato halves, cut side down, in each hole. Top each with a piece of goat cheese.
3. Using a 6cm round cookie cutter or drinking glass, cut 12 rounds from pastry sheet. Place a round over each lot of tomato and cheese, tucking it around the sides. Transfer to oven and bake for 10-12 minutes, until golden.
4. Remove pan from oven and gently press each pastry round down into the cheese and tomato (be careful, it's hot!). Set aside for 10 minutes to cool and set.
5. Using finger tips, gently turn each tarte to loosen it, then slide each tarte from the pan, turning it right way up as you slide it out. If any tomatoes fall out, just pop them back on top. Place on a serving dish and place a basil leaf on each. Drizzle with balsamic glaze, if using, and serve immediately.