A delicious take on the traditional sweet apple tarte tatin but using tomatoes instead. For ease, this dish uses premade puff pastry however, it would work well with a homemade shortcrust base too. Ideally you want to use beefsteak tomatoes for this, or ones with more flesh and less seeds. The caramel can be tailored to how sweet your tomatoes are, if they are super-sweet then the recipe below is perfect to cut through the sweetness. If your tomatoes are a little tart, then add 1 tbsp less pomegranate molasses and 1 tbsp more honey.

Dairy if made with traditional puff pastry, or parev if using dairy-free.

Serves: 4 as an appetiser, or 2 as a main meal

Prep: 10 minutes
Cook: 45 minute plus resting time

Ingredients:

320 g ready-rolled puff pastry

2 beefsteak tomatoes (or a few smaller ones), either cut into thick slices, or halved depending on the size

2 cloves of garlic, thinly sliced

For the pomegranate molasses caramel

1 tbsp (15 ml) balsamic vinegar

2 tbsp (30 ml) pomegranate molasses

1 tbsp (15 ml) honey

2 tbsp brown sugar

1 tsp smoked paprika (optional but tasty)

½ tsp allspice (optional but tasty)

1 tsp pul biber/Aleppo pepper flakes (optional but tasty)

1 knob of butter (or dairy free alternative)

Salt and pepper to taste

Method:

• Heat your oven to 220°C (200°C fan).
• Place the balsamic vinegar, pomegranate molasses, honey, sugar, and spices in a small (20 cm) cast iron or oven proof frying pan.
• Bring it to the boil then add the butter. Turn down the heat and simmer for a couple of minutes or until it starts to reduce.
• Add the halved tomatoes to the caramel, cut side down. If there are gaps, cut pieces to fit.
• Sprinkle the sliced garlic over the top and continue to cook on a low heat until the tomatoes start to soften and release some of their juices, and the caramel is sticky. If your tomatoes are particularly juicy and you are concerned it will dilute the caramel, then increase the heat for a minute or two to reduce the volume before continuing to the next stage. Remove from the heat while you prepare the pastry.
• Unroll the pastry and cut a circle 24-cm wide using a plate as a guide. Place it over the tomatoes and carefully tuck in the edges. Pierce the top to allow the steam to escape and bake for around 30 minutes, or until the pastry is golden brown.
• Let it rest for 10-15 minutes before turning out onto on a plate. Do this by placing a plate larger than the pan over the pan and carefully (with oven gloves) overturning the pan onto the plate.
• I sprinkled mine with fresh zaatar flowers to add a herby zing but you could use sprigs of thyme if you cannot find them.
• Serve with a simple salad, and for extra decadence, some labneh, strained yoghurt, or whipped tahina sauce.

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