Seasonal Tomato Tart Recipe: A Summer Delight

“Eat the Seasons”

Tomatoes are everywhere in every shape and colour all over Perth.

Many years ago Perth was a city where it was difficult to find high-quality fruits and vegetables.

This is not the case today, it is a city that has become an “Urban garden”. I can almost bet that in every garden of every single house or apartment someone will have a lemon tree, lime tree or kaffir lime tree, an orange or tangerine tree, a box of herbs, tomatoe vines, chilli plants, a great variation of lettuce leaves, passion fruit vines, fig trees, strawberries and so on, the list is endless.

This Tart Tatin is perfect for a party or Summer gathering. Flip the tart on to your plate and you not only will have a tart that looks magnificent but tastes divine.

Ingredients

• 1 kilo cherry tomatoes. a mix of color if you can
• Ready made puff pastry at room temperature
• 1/2 cup sugar
• 6 tablespoons water
• 2 tablespoons vinegar
• 2 tablespoon of instant cuscus
• 2 tablespoons of chopped fresh thyme leaves.
• salt and pepper to taste

Method

• Preheat the oven to 180C.

• Cut the puff pastry sheet round to fit your ovenproof skillet. Cover until ready to use.

• Combine 1/2 cup sugar and 6 tablespoons of water on the skillet. Cook over medium heat, until the sugar melts and runs amber. Add the vinegar and swirl gently.
• Scatter the sliced tomatoes. Season with thyme leaves, salt and pepper.

• Sprinkle the couscous.
• Top with the puff pastry round, tucking the edges into the pan.

• Cut several long vents in the top of the pastry.
• Bake the tart until the crust is puffed and golden, around 30 minutes.

• Let it stand for a few minutes and run a knife around the pastry to loosen it from the pan, flip the tart out onto a serving dish.
• Top with burrata cheese and serve immediately.

Tips

• The tart may be a bit wet because of the tomatoes and their juices. The couscous soaks some of the water from the tomatoes.
• I am a garlic lover so I always add 2 cloves of garlic sliced thinly sprinkled on top of the tomatoes.
• Instead of thyme you can use basil leaves.
• The tart is sweet and sour, Burrata cheese is the perfect match.