Heirloom Cherry Tomato Tarte Tatin with Buffalo Mozzarella
Recipe type: Meal
Cuisine: French
Serves: 4 servings
  • 2 sheets all-butter frozen puff pastry, thawed (I used home-made rough puff pastry)
  • 1/4 cup (45g) brown sugar
  • 40g (1.4 oz) unsalted butter, chopped
  • 600g (21 oz) heirloom cherry tomatoes
  • 1 tablespoon white wine vinegar (I used balsamic vinegar)
  • 1 (200g/7 oz) buffalo mozzarella (you can use cow's milk mozzarella instead)
  • 1/4 cup fresh oregano leaves
  • Sea salt and cracked black pepper
  • Extra virgin olive oil, for drizzling
  1. Preheat oven to 240C (475F).
  2. Cut out an 18cm (7 inch) circle from each pastry sheet and cut 3 small slits in the middle of each. Refrigerate until needed.
  3. Place 2 x 16cm (6 inch) non-stick ovenproof frying pans over moderately high heat. Divide the sugar and butter between the pans and cook, stirring occasionally. Cook for 2 minutes or until the mixture is thickened and caramelised.
  4. Divide whole tomatoes between the pans and cook for 4 minutes, gently shaking the pans.
  5. Top the tomatoes with the pastry circles and place in the oven to cook for 12 minutes, or until pastry is puffed and golden.
  6. Remove from the oven and set aside for 2 minutes to cool.
  7. Carefully turn out onto plates and top each with the vinegar, mozzarella, oregano, salt, pepper and oil to serve.
Recipe by The Kiwi Cook at https://thekiwicook.com/2017/04/02/heirloom-cherry-tomato-tarte-tatin-with-buffalo-mozzarella/