Oh la la! Tomato Tarte Tatin. #BastilleDay

Bastille Day means we are celebrating all things French!
Tomato Tarte Tatin is adulterated from the most divine food blog called Manger started years ago by the totally chic Mimi Thorisson.

You need for one very delicious tart or 35 models:

600 g cherry tomatoes (or enough to fill your tart pan)
1 pack of 230g puff pastry (if you use sheets of pastry then you may need two)
2 tablespoons balsamic vinegar
2 tablespoons granulated sugar
2 tablespoons unsalted butter
2 teaspoons fresh oregano
A few sprigs of fresh thyme

•    Slip into chic Balenciaga jeans.
•    Pull on Saint Laurent stripe Breton top.
•    Slip on Givenchy espadrilles.
•    Pour a verre de vin such as Sauvignon Blanc.
•    Preheat the oven to 200°C.
•    Get puff pastry out and roll out the pastry shell base or half defrost the sheets.
•    In a large pan melt the butter and sugar together.
•    When it starts to caramelize, add the tomatoes and cook for 5 to 8 minutes.
•    But don’t swoosh and push the tomatoes around the pan; let them sit and cook away.
•    Get the oregano leaves and one tablespoon of sugar and sprinkle all over.  That’s on the tomatoes not on you.
•    Season with salt et pepper.
•    Drizzle over the balsamic vinegar and then let it reduce for 2 minutes.
•    Place the tomatoes very carefully in a tart pan in a manner tres elegante so it looks totes chic ( such as the adorable picture above).
•    Place the pastry on top of the tomatoes and tuck the sides in.  Like a half tuck but this time it’s the full tuck. NB: make sure you really do tuck it in so the juice doesn’t all come up too much over the sides when it cooks.
•    Toss the tart in the oven and bake for 25 minutes, or until pastry is golden brown as an Hermes cuff.
•    Leave the tart to rest for 5 minutes.
•    Leave yourself to rest for 5 minutes. Which means pouring another wine.
•    Then very carefully put a plate tightly on top of the tart so there are no sneaky spaces and then flip over the tart onto a plate.
•    Pour as much excess liquid as possible over the tart.
•    Accessorise the gorgeous tart with a scattering of fresh thyme leaves (lemon thyme is fabulous with this too)
•    Voila !

Drool over more of the delightful Manger blog here.…All pictures from mimithorisson.com