Tomato tarte tatins with creme fraiche sauce

tomato tarte tatins with crème fraîche sauce
6
20M
35M
55M

Ingredients

Method

1.Preheat oven to 220°C (200°C fan-forced).
2.Discard pulp and seeds from tomato quarters; gently flatten flesh.
3.Melt butter in large frying pan; cook garlic, stirring, over low heat, until fragrant. Add sugar and vinegar; cook, stirring, until sugar dissolves. Place tomato in pan, in single layer; cook, covered, turning once, about 5 minutes or until tomato softens.
4.Grease six 1 cup (250ml) metal pie dishes; cut six 11cm rounds from pastry sheets. Divide tomato among dishes; top each with one pastry round, pressing down gently. Brush pastry with egg; bake about 15 minutes or until pastry is browned lightly.
5.Meanwhile, heat oil in small saucepan; place thoroughly dry basil sprigs, one at a time, in pan. Deep-fry about 3 seconds or until basil is crisp. Drain on absorbent paper.
6.Make creme fraiche sauce: melt butter in small saucepan; cook shallot, stirring, about 3 minutes or until softened. Add creme fraiche; cook, stirring, over low heat, until heated through. Stir in the water.
7.Divide sauce among serving plates; turn tarts onto sauce, top with basil. crème fraîche sauce Melt butter in small saucepan; cook shallot, stirring, about 3 minutes or until softened. Add crème fraîche; cook, stirring, over low heat, until heated through. Stir in the water.