Upside Down Tomato Tart

Exotic Tomato Selection

 

I love the vibrant colours, varied shapes and fresh taste of these exotic tomatoes I picked up. I’m afraid this batch will be the last I use. From now on, I’m adopting a LOCAL ONLY fruit and veg policy. I am sure there are some South African varities waiting to be transformed in our kitchens!

I suppose this recipe aspires to be a tarte tatin, but without a caste iron pan, I had to improvise.

This tart makes for an excellent breakfast or light lunch!

Ingredients:

2 punnets exotic tomatoes ( I used Green tomatoes Pink tomatoes, Red Vine tomatoes, Coeur de boeuf tomatoes, Tiger stripe tomatoes) – even simple cherry or rosa tomatoes will do.

4 small brinjals, or 1 large one

1 sheet of ready made puff pastry

1/4 cup toasted pine nuts

1/4 cup crumbled feta cheese

1 tbsp Parmesan cheese

a handful of basil leaves

1/2 tsp fresh green chilli

1/2 cup of olive oil

salt and pepper to taste

METHOD:

Halve the tomatoes length wise, and thinly slice the brinjals.

Separately , drizzle with olive oil,and toss with salt, pepper and chilli.

Grill the tomatoes and brinjals in separate trays for 15 minutes , until the  brinjals are cooked, and the tomatoes are oozing with their golden juices.

Arrange the tomatoes face down, in a tart pan or a deep dish, as neatly as you can. Following the tomatoes, fan out the brinjals in a single layer, and top with Parmesan cheese.

IMG_5845

 

Cover with a sheet of puff pastry. Don’t forget to prick gently with a fork!

Bake at 180 for 15 -20 minutes until the puff pastry appears golden.

Let the tart rest for 10 minutes once it is out of the oven. Flip it over onto your serving tray – don’t be scared for this step – it is easier than you think!

Sprinkle the pine nuts, feta cheese and chopped basil over the tart, and serve warm.

 

 

IMG_5854

 

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