A savoury tomato tart tatin topped with a crisp fillet of red mullet
Preheat the oven to 200°C.
Make a criss cross incision into the base of each tomato, blanch in boiling water for 15 seconds then place into ice water for 30 seconds. Peel off the skins, halve the tomatoes and scoop out & discard the seeds. Peel and finely slice the garlic cloves.
Melt the sugar, butter and vinegar in an ovenproof frying pan and bubble until thick and jammy. Lay the tomatoes in cut side up, squeezing them in so they fill the pan. Toss the tomatoes in the caramel, then transfer 2-3 tomatoes into each individual tart case, making sure to pour all the remaining caramel in as well. Sprinkle each one with the garlic, dried oregano and salt & pepper.
Cut a circle from the puff pastry 1 inch larger in diameter than the cases. Lay on top of the tomatoes, being sure to tuck the edges in well to avoid any juices escaping. Make 3 small incisions in the pastry to allow steam to escape.
Bake in the oven for 20 minutes. Meanwhile coat each red mullet fillet with olive oil and season. Place on a preheated and oiled baking sheet then under a hot grill for 3-5 minutes until cooked through.
Once out of the oven leave the tatins to rest for 5 minutes before inverting onto serving plates. Top each one with a fillet of red mullet, a few rocket leaves and a drizzle of olive oil. Serve immediately.
«These tatins are equally as good with some fresh goat's cheese crumbled on top instead of the red mullet! Sea bass and sea bream would also be good alternatives if you can't get red mullet.»