Yes indeed regular blog readers, I am going through a red phase at the moment. Thankfully this is limited to my homemade eats and treats.
I made a version of this Tomato Tarte Tatin last year with both red and golden yellow tomatoes, but never got round to sharing it on my blog. So I was determined to show it off this year by making it again, with homegrown cherry tomatoes
However, I was a little heavy handed this time with the couscous - a little trick I read about to mop up the tomato juices. It does look rather mushy, but it did save the pastry from going soggy and also made for a more filling dishes.
The tomatoes were naturally super sweet and acidic at the same time. We are really enjoying eating homegrown tomatoes and making the most of them whilst they last. Today, I even had a tomato sandwich for my work lunch.
Serves 4 - 6 as a light starter with salad
Ready rolled puff pastry
Enough cherry tomatoes to line tin
2 tablespoons olive oil
Pinch of sea salt
Freshly ground black pepper
1 tablespoon couscous (if you want it laden like mine, then add another tablespoon)
For optional garnishing: Soft herbs of your choice, parsley or basil
In a round tin, arrange the cherry tomatoes.
Drizzle with the oil and then season with salt and pepper.
Sprinkle over the couscous.
Then carefully cut the puff pastry in a circle to fit the tin.
Place it over the tomatoes, tucking it around the sides.
Bake in oven prehated oven gas mark 4/180oc for 25 - 30 minutes or until the pastry is golden and puffed up.
Remove from the oven and allow to cool for a few minutes, before flipping it over onto a plate.
Sprinkle over some herbs.
Serve with a light green salad leaves.