Roast Garlic Tomato Tart Tatin

Method

• Preparation: Slice the tomatoes into rounds. If using cherry tomatoes cut in half. Peel and finely slice the shallot. Roast the garlic by drizzling the bulb in oil oil and a sprinkle of sea salt, then wrap the bulb of garlic in foil. Roast at about 170℃ for 50 minutes or so. Roast until it is golden, caramel and super soft. Leave the oven on.
• Cut the pastry into a circle shape the same size as the base of the pan you are going to cook it in, leave a little extra around the edges when cutting it out to allow for tucking it in.
• Place the pastry in the fridge again to chill.
• Place the oil in the pan and add in the sliced tomatoes in two batches. Don’t over crowd the pan of this will prevent the tomatoes from caramelising a little. When softened a little remove from the pan and set aside. Repeat with the second batch. Then set aside.
• Place the sugar and balsamic vinegar in the pan. Allow this to bubble for about a minute or two until it is slightly syrupy.
• Sit the tomatoes back in, in a kind of neat and organised fashion. Don’t stress about this part too much. Sprinkle with the raw thin slices of shallots.
• Remove the pastry from the fridge. Squeeze out all the roast garlic. Mash and combine with the sea salt and 1 tbsp olive oil in a bowl. Spread this out over the pastry base. Sit the party base , roast garlic side down to the balsamic tomatoes, tuck in the edges. Pierce the pastry with a fork to create little holes that allows the steam to escape.
• Bake for 30 minutes. Allow to cool in the ovenproof pan for about 5 minutes, then using a cranked spatula , loosen around hte edges.
• For the fun part. Sit a plate ( big enough, ie slightly bigger than the tart ) on top. Invert the tart on to the serving plate .
• Garnish with extra grated parmesan ( or an Irish farmhouse cheese )
• Serve with salad leaves dressed in roast garlic caesar dressing.