Appetizer
Tomato Tarte Tatin with Burrata
Caramelised sweet tomatoes and golden puff pastry, crowned with creamy baby burrata, seamlessly crafted using the Donna Hay cookware collection.
Servings:
Ingredients
- 40g (1½ oz) unsalted butter
- 2 tablespoons red wine vinegar
- 1 tablespoon caster (superfine) sugar
- Sea salt and cracked black pepper
- 6 small stalks thyme or oregano
- 20 large cherry tomatoes
- 375g (13¼ oz) store-bought butter puff pastry
READY TO MAKE!
Make this recipe using our Donna Hay by GreenPan Ceramic Non-Stick Frypan, 24CM
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Preparation Instructions
- Preheat the oven 220°C (440°F).
- Using a 24cm (9½ in) frying pan as a guide, cut the pastry into a 24cm (9½ in) rounds. Refrigerate until required.
- Heat the butter, vinegar, sugar, salt and pepper into the frying pan and place over medium heat. Stir for 7–8 minutes or until the butter has melted and the mixture has reduced slightly. Remove from the heat.
- Add the sprigs of thyme and tomatoes. Place the pastry over the tomatoes and press down gently to secure.
- Cut the top with 4 slits to let the steam escape. Transfer to the oven.
- Bake for 25–30 minutes or until the pastry is puffed and golden. Allow to stand for 2 minutes.
- Carefully invert onto a serving plate. Serve with baby burrata and basil leaves.
Tips
To serve with baby burrata and basil leaves
Photography: Chris Court
Recipe and styling: Donna Hay
