Tomato & tarragon tarte Tatin
A versatile vegetarian main course, served with salad in the summer, and green vegetables in the winter
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 20 mins
Cook 2 hrs 30 mins
Ready in 2 hours 50 mins
Vegetarian
- Heat the oven to 160C/fan 140C/gas 3. Arrange the tomatoes cut-side up on a wire rack set over a roasting tin. Sprinkle with sea salt and scatter the tarragon leaves over. Put in the oven for 2 hours, until semi-dried. Remove from the oven and increase the temperature to 200C/fan 180C/gas 6.
- Divide the butter between 2 ovenproof frying pans (about 18cm each) or 1 large one and put over a medium heat. When the butter foams, stir in the balsamic vinegar and season.
- Divide the tomatoes between the frying pans, arranging them cut-side down in a single layer. Remove from the heat. Cut 2 circles of pastry large enough to cover the tomatoes then lay them over the top, pushing down gently. Bake for 20-30 minutes until the pastry is puffed up and golden. Carefully invert the tarts onto plates, sprinkle with tarragon leaves and serve.
Per serving
856 kcalories, protein 11.9g, carbohydrate 72.2g, fat 59.8 g, saturated fat 28.3g, fibre 3.4g, salt 1.61 g
Recipe from olive magazine, December 2006.
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http://www.bbcgoodfood.com/recipes/4272/
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Ingredients
- 8 tomatoes , cut in half
- 2 tbsp tarragon leaves, roughly chopped, plus a few whole leaves to serve
- 50g unsalted butter
- 1 tbsp balsamic vinegar
- 375g ready-rolled puff pastry
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Potato latkes with caramelised shallots & gorgonzola
An unusual vegetarian starter perfect for dinner parties as it can be made the day before and reheated
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 20 mins
Cook 2 hrs 30 mins
Ready in 2 hours 50 mins
Vegetarian
Ingredients
- 8 tomatoes , cut in half
- 2 tbsp tarragon leaves, roughly chopped, plus a few whole leaves to serve
- 50g unsalted butter
- 1 tbsp balsamic vinegar
- 375g ready-rolled puff pastry
Per serving
856 kcalories, protein 11.9g, carbohydrate 72.2g, fat 59.8 g, saturated fat 28.3g, fibre 3.4g, salt 1.61 g
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19 May 2008
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28 June 2012
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