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 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.
Toast the pinenuts in a dry pan until golden brown.
In a pestle and mortar make a paste with one garlic and the chilli ,add the mustard and vinegar and mix until smooth paste is achieved ,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.
In a bowl toss the friseé with the vinaigrette .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 , serve immediately
«These tatins are equally as good with some fresh goat's cheese crumbled on top!»