Little Cherry Tomato Tarte Tatins with Basil Cream
By Morrisons
Published on 25 June 2021
These gorgeous and easy to make little tarts are cooked upside down. Serve with a light basil cream for herby freshness.Time and servings
55 minsTotal time
8Servings
25 minsPrep time
30 minsCooking time
Ingredients
- 4 tbsp of basil
- 1 tbsp of tomato purée
- 450 g of cherry tomatoes, cut in half
- 375 g of puff pastry
- 200 ml of crème fraîche
- 4 tbsp of mayonnaise
- 1 tbsp of olive oil
- 25 g of butter
- 1 tbsp of balsamic vinegar
Method
Step 1
Preheat the oven to 200°C/400°F/Gas 6.Step 2
Heat the butter, oil, tomato purée and vinegar in a non-stick frying pan and toss in the tomatoes. Cook for 2 minutes.Step 3
Divide the tomatoes over the bases of 8 individual flan tins, cut side down, drizzle with the pan juices.Step 4
Roll out the pastry onto a lightly floured surface and stamp out 8 circles slightly larger than the tins, place on top of the tomatoes, pressing down and tucking in the edges.Step 5
Lift onto a baking tray and cook for 25 minutes, until pastry is well risen and golden.Step 6
To serve, carefully turn upside down onto a board or plate and remove the flan tins.Step 7
To make the basil cream, beat together the crème fraîche, mayonnaise and basil. Chill until required.