Yellow cherry tomato tarte tatin
- 20g butter
- 15ml (1 tbsp) white wine vinegar
- 10ml (2 tsp) brown sugar
- 500g yellow cherry tomatoes, halved
- 4 x 200g sheets puff pastry, thawed
- fresh basil leaves, to serve
Preheat the oven to 220ºC.
Place the butter, vinegar and sugar in a 13cm non-stick frying pan. Cook, stirring, until the sugar dissolves and the mixture thickens slightly, about 3 – 4 minutes.
Add the tomato, cut-side down.
Cut 4 x 18cm rounds out of the pastry sheets and layer over the tomato mixture.
Place the pan in the oven and bake until the pastry is puffed and golden, about 15 minutes.
Allow to stand for 5 minutes and invert onto a plate. Top with the basil to serve.