Tomato Tarte Tatin with Rocket & Parmesan

Before starting this Tomato Tarte Tatin recipe, make sure you have organised all the necessary ingredients.

Peel and slice the onions finely.

Heat 5cl of olive oil in a non-stick frying pan.

Add the sliced onions and reduce the heat.

Sweat the onions until soft and golden, but do not brown them.

Season with salt, Espelette pepper and a pinch of quatre épices mix.

Blanch the tomatoes for a few seconds...

... and immerse immediately in ice water to stop the cooking process.

Peel and cut the tomatoes into long, petal-like flesh pieces. The seeds and core of the tomatoes can be discarded in this recipe. You may use them to prepare tomato sauce, for example.

Pre-cook the tomatoes over high heat in a frying pan for a few minutes. The pan used to cook the onions will be fine. Make sure the tomatoes do not brown.

Arrange the tomato petals in individual tart pans (diameter 12cm), about 4 or 5 pieces in each mould.

Spread a layer of onions on top.

The onions should cover the whole surface.

Roll out the puff pastry and prick with a roller docker.

This operation is essential in order to prevent the pastry from rising during baking.

Cut pastry disks to the same diameter as the pans. I used a mousse ring as a cutter.

Place one pastry disk on top of the onions.

Bake at 180°C (gas 4) for 25 minutes.

When cooked, remove from the oven...

... and release from the tart pans.

For the finish: With some raspberry and balsamic vinegar cream, create the decoration of your choice on the plate. I made intertwined circles for this recipe.

Using a vegetable peeler, make a few parmesan shavings.

Gently lift the tomato tatin with a spatula...

... and place it in the centre of the plate. Arrange some seasoned rocket on top of the tart... ... and finish with a shavings of parmesan. Serve immediately and enjoy!