Chef Heather Hayes from Cooking by the Canal du Midi shares one of her favourite recipes for a classically debonair French dish
Ingredients
Cherry tomato tart tatins
- Baking paper cut into circles
- Selection of multi coloured cherry tomatoes (about 5 per tatin)
- Fresh thyme leaves
- Garlic, cut into fine slivers
- Readymade butter puff pastry cut into circles
- Onion jam (homemade or shop bought)
Goat's cheese sorbet
- 160 g crème fraiche
- 80 g soft goat's cheese
- 30 g sugar, dissolved into 15 ml water
- Salt to taste, chopped chives (optional)
Instructions
Tartins
- Cut a disc of baking paper a little larger than your tin. (we use little Yorkshire pudding tins or one larger cake tin)
- Halve the tomatoes across the equator so that the stalk is on the base
- Season with salt and icing sugar and sprinkle with thyme
- Dehydrate in the oven at 90C for about an hour to concentrate the flavour
- Lay the tomatoes face down to cover the base of the tin, use 5-7 halves in a star pattern
- Spread 2 tsp of onion jam over the tomatoes, then a few slivers of garlic
- Lay the pastry over the tart, prick it a few times with a skewer to let the steam escape
- Bake at 200C for 15-20 minutes until the pastry is well risen and cooked through
- Turn onto a plate and remove the baking paper
- Serve with the goat’s cheese sorbet and a little salad of your choice
Sorbet
- Dissolve the sugar in the water and allow to cool. Whisk in the crème fraiche, chives and goat’s cheese, churn in an ice cream machine.
Bon appetit!
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