Slow roast tomato Tatin

Tomato show!!

For the shortcrust

• 200 g flour

• 1 teaspoon of salt

• 90 g cold butter

• 3 tablespoon cold water

• 1 egg yolk

For the filling

• 1 tablespoon olive oil

• 2 red onions

• 1 tablespoon balsamic vinegar

• 1 tablespoon sugar

• 800g medium size tomato halved across the middle

• 1 tablespoon fresh thyme leaves

• 1 tablespoon dried oregano

• 1 tablespoon whole grain mustard

1. Mix flour, salt and butter until fine crumbs form. Add the water and mix until getting a dough. Wrap it in a clingfilm and let it sit in the fridge at least 30 minutes.

2. Add the tomatoes, skin-side down, in a try. Put in preheated oven at 180C for 30 minutes until they release their juices.

3. Chop the onions and fry them in medium heat frying pan with the olive oil for 5 minutes. Add the balsamic and the sugar. Let it cook 5 more minutes without mixing. Add the oregano and thyme, mix. Set aside.

4. Lift out the tomatoes with a slotted spoon and rearrange in a tart tin, skin-side down. Cram them in as they will shrink a little and you don’t want any gaps.

5. Add the onions mixture and the mustard.

6. Roll the pastry out on a lightly floured surface to a round. Lay on top of the tomatoes, and tuck the edges down. Use a fork to prick holes all over the pastry, this will help the steam to escape.

7. Sit the tart tin on a flat baking tray and bake for 30 mins or until the pastry is golden brown and crisp. Let the tart sit for 10 mins, then run a knife round the edge to release the pastry. Carefully flip the tart over onto a serving plate or board.

8. Serve warm or cold with a side salad.