Caramelised Tomato Tarte Tatin

Instructions

Step 1: Preheat the oven to 220°C. Roll out the puff pastry sheet and cut it into a 30 cm circle. Place it in the fridge, covered, until ready to use.

Step 2: Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onions with a pinch of sugar and cook, stirring occasionally, until they are soft and golden brown, about 15-20 minutes. Add 30 ml water and stir to deglaze the pan, scraping any caramelized bits. Transfer the onions to a bowl.

Step 3: In another skillet, melt the remaining tablespoon of butter over medium heat. Add the fennel slices, season with salt and pepper, and cook for about 5 minutes on each side until golden. Transfer the fennel to a plate and set aside.

Step 4: In a clean, ovenproof skillet (about 26 cm), combine 60g of sugar with 45 ml of water. Cook over medium heat, swirling the pan occasionally (do not stir) until the sugar dissolves and turns an amber colour, about 5-10 minutes. Add the sherry vinegar and gently swirl to mix.

Step 5: Layer the fennel slices over the caramel in the skillet. Scatter the tomatoes between the fennel pieces, covering the base of the pan, then sprinkle the caramelized onions on top. Season with thyme, salt, and pepper. Place the puff pastry over the top, tucking the edges into the sides of the pan. Cut a few vents in the pastry to allow steam to escape.

Step 6: Bake the tart in the preheated oven for about 30 minutes, or until the pastry is golden and puffed. Let the tart rest for 5 minutes before carefully running a knife around the edges to loosen it. Flip the tart onto a serving platter. Cut into wedges and serve immediately.