Tomato and Parmesan Tarte Tatin

This Tomato + Parmesan Tarte Tatin is so beautiful it looks like a dessert! The tomatoes are what makes this dish what it is - so be sure to buy the deliciously sweet and flavour-packed Perino Tomatoes.

Prep: 10 minutes - Cook: 25 minutes - Serves: 2 - Difficulty: Easy - Recipe: Hayden Quinn

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Ingredients

1 golden shallot, sliced
2 tsp red wine vinegar
20g Western Star Original Salted Butter, cubed
Pinch sea salt
4 springs thyme
400g Perino Tomatoes, sliced in half
Pinch freshly ground black pepper
40g Perfect Italiano Parmesan Block, shredded
1 sheet butter puff pastry
2 tsp Squeaky Gate The All Rounder Extra-Virgin Olive Oil

Method

Step 1. Heat the Everdure Kiln to medium heat.
Step 2. Place golden shallot into a Tarte Tatin pan (or a small well-seasoned cast iron skillet) with the vinegar, butter and a pinch of salt. Place into the Kiln and allow to cook for 5 minutes, until the shallot is golden brown and caramelised.
Step 3. Remove tin from the Kiln. Add in the Perino Tomatoes, thyme, pinch of salt and pepper. Toss to mix everything together, then place over the shaved Perfect Italiano Parmesan and cover with a sheet of butter puff pastry.
Step 4. Place into the Kiln and allow to cook for 20 minutes, until the puff pastry is golden brown.
Step 5. Remove and allow to cool for 5 minutes, allowing everything to settle before flipping and turning out onto a serving plate.