Puff pastry and cherry tomato tart tatin topped with friseé parmesan salad and a raspberry vinaigrette
Preheat the oven to 200°C.
Peel and finely slice 2 of the 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, chilli, 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.
Toast the pinenuts in a dry pan until golden brown.
In a bowl, add the dijon and raspberry vinaiger, whisk quickly and slowly poor in the olive oil.
Remove the outer leaves of the friseé and discard them ,as they have a bitter flavour , pick the brighter colour leaves individually and keep them in ice water until needed.
Cut some chive batons and pick some chervil sprigs.
Cut the olives into cheeks
In a bowl toss the friseé with the vinaigrette and herbs .Leave the tatins to rest for 5 minutes before inverting onto serving plates.top with the salad leaves, parmesan shavings and a drizzle of any leftover vinaigrette. Finish with a sprinkle of the toasted pine nuts and olive cheeks , serve immediately
«These tatins are equally as good with some fresh goat's cheese crumbled on top!»