Stephanie Alexander's Tomato Tarte Tatin

🍅 Introducing a creative new recipe from our Founder, Stephanie Alexander - the Tomato Tarte Tatin.
This classic baked treat is usually made with apples but this time, Stephanie has created a deliciously savoury version with sweet Perino Tomatoes and shallots.
🌱 Remember: From Wednesday 31 January to Tuesday 27 February, five cents from the purchase of every Perino Red and Medley 200 g pack from Coles will be donated to the Stephanie Alexander Kitchen Garden Foundation, to a maximum of $100,000.
👉 Get the recipe below:
Stephanie Alexander’s tomato tarte tatin
🛒 Ingredients
1 Perino Red or Medley 200 g pack
12 shallots, peeled
1 tbsp extra virgin olive oil
2 tsp sugar
Freshly ground black pepper
1 sheet puff pastry, just thawed
Sea salt, to serve
Basil leaves, to serve
For the caramel:
½ cup caster sugar
½ cup water
2 tbsp red wine vinegar
🥣 Method
Place shallots in a pot with cold water, bring slowly to boil. Turn off heat, leave 5 minutes. Drain and cool. Peel skins away. Place in a frying pan with olive oil and sugar. Sauté, shaking pan till shallots are lightly glazed. Set aside. Lightly brush with olive oil, add a grind of pepper and scatter over some of the basil.
Cut 4 x 10cm rounds from the sheet of puff pastry. Pre-heat oven to 200° C or 180° C fan-forced. Place tins on a large baking tray.
Place caster sugar and water in a heavy-based saucepan and heat over medium-high, stirring until the sugar has dissolved. Continue to cook, without stirring until caramel has turned to deep-gold. Carefully pour in the red wine vinegar which will spit and bubble. Stir the caramel for a minute until it is smooth. Divide the caramel between the tins, turning each tin with tongs to coat the sides.
Arrange the Perino tomatoes in the tins, tucking the shallots into the gaps. Bake for 10 minutes, then remove from oven, leaving oven on. Place the puff pastry lids on the baking tray alongside the filled tins (not on them) and return tray to oven for 15 minutes. Remove tray to work bench and carefully settle a puffed lid on each tart. With a clean folded tea towel, press down firmly on the puff lids. Leave to settle for 3 minutes before inverting carefully onto a serving plate, seasoning with salt and scattering with basil leaves.
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