Sufficient for 4 large serves:
25gms of butter and splash of olive oil for cooking
4 large shallots, peeled and halved along their flat side (or one large onion peeled and thinly wedged)
Lots of fresh thyme leaves
1 teaspoon of sugar
Large ripe tomatoes, Beefsteak size (2-3) or Roma’s( 4-5) should be sufficient (about 300gms total weight)
Handful of whole cherry tomatoes (about 100gms)
40gms of butter + 50gms of crumbled Feta cheese
175gms of self-raining flour
1 whole egg
Splash of water if needed ~ OR….use bought Puff Pastry!
Pre-heat oven to 200ºc or 180ºc for a fan oven.
The idea is that this is all made in one frypan, the pastry top is put on the tomatoes etc and then the frypan is put in the oven to bake.
Make your pastry by hand or with machine assistance and put to one side.
Heat Butter and oil in the frypan till hot then toss in the shallots, thyme and sugar, turn heat down and cook for 10 minutes until browned and caramelised.
Remove Shallots and liquid from pan and keep to one side. Add another dob of butter and when heated place the tomatoes slice size down. If using beefsteak size tomatoes, cut them into very thick slices, Roma’s only cut in half and place cut sized down in the butter. Toss in the cherry tomatoes whole. Add some more fresh thyme leaves and a good grind of black pepper. Only cook for about a minute before taking of the heat.
Arrange the tomatoes decoratively in the pan and then spoon the cooked shallots or onions over and between them. Roll the pastry so that it is a bit wider than the pan, place on top of tomatoes and shallots press down top and tuck the edges down the side of the pan.
Place in pre-heated oven for 25 minutes.
Remove and leave in pan for a good 5 minutes.
Check the edges of the pastry are loosened away from the side of the pan. Place a serving plate on top of the pastry – clearly a size that will just fit inside your pan, then holding the handle and bottom of the plate quickly flip over and the tart will drop onto the plate.
Serve hot, room temperature or cold.