Tomato & Golden Shallot Tarte Tatin, Olive Tapenade & Whipped Ricotta
We are making the most of the seasons ripe tomatoes with this decadent tomato tarte tatin that pays Homage to my early days of being a chef. It is studded with roasted golden shallots and served with whipped ricotta and olive tapenade. It's sweet and salty and pure heaven. Perfect for the ideal Sunday lunch or midweek meal. Simply pair it with some crisp salad leaves
Ingredients
Tomato, fresh, Ricotta, Kalamata olive, Olive oil, Golden eschallot, Plain white flour, Parmesan cheese, Caster sugar, Balsamic vinegar, Unsalt butter, Lemon, Parsley, Garlic, Salt, Black pepper.
Preparation and storage notes
Bake tart at 180C for approx 30 minutes. Carefully tip off any excess cooking juices if necessary. Carefully invert the tart onto a serving plate. Serve with a dollop of the whipped ricotta and some olive tapenade