This delicious twist on a classic makes for an impressive meal. Plus it’s super easy to make, the hardest part is flipping it the right way up at the end. Serve with courgetti – a spaghetti-like side dish made with courgette – for a vitamin-packed, vegetarian dish.
Ingredients
50g coconut oil
1tbsp Beloved Date Nectar
1 red onion
A punnet of cherry tomatoes
1 pack puff pastry
75g thyme
Maldon sea salt
1 egg yolk
1 courgette green
1 courgette yellow (if possible, if not, use another green one)
Oven proof small frying pan
Julienne peeler
Method
Use a frying pan to cut out a pastry circle slightly bigger than pan. Melt coconut oil in pan and add in finely-sliced red onion. Soften in the pan until translucent. Remove the onion and turn the pan to a low heat.
Cut the tomatoes in half and arrange in pan to completely cover the base. After about three to four minutes, turn up the heat and cover the tomatoes with one tablespoon of Date Nectar, one teaspoon of Maldon sea salt and fresh chopped thyme.
After another three minutes take off the heat. Cover with the pastry, ensuring it’s all tucked in tightly around the edges. Brush with egg yolk all over. Put the frying pan with the tatin in the oven on 180°C for 20 minutes until the pastry has risen and is golden brown.
Use a julienne peeler to grate the outside of both courgettes to create your courgetti, then simply flip your tomato tatin up the right way on a plate.
Recipe courtesy of Beloved
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