This easy-to-make Mixed tomato and corn tarte tatin is ready in just under an hour, but we're sure it will be gobbled up as soon as it's served!
Serves66
Cook time35 mins35 minutes
Prep time10 mins10 minutes
Ingredients
1 corn cob, husks and silk removed
1 tsp brown sugar
2 tsp balsamic vinegar
350g mixed medley tomatoes
2 roma tomatoes, halved
1 sheet frozen puff pastry, just thawed
Basil leaves, to serve
Basil pesto, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Heat a chargrill on high. Cook the corn, turning, for 10 mins or until charred. Use a small serrated knife to cut down the side of the corn to release the kernels.
Step 2
Grease a 20cm (base measurement) ovenproof frying pan. Place over high heat. Add the sugar and vinegar and stir for 1 min or until caramelised. Remove from heat. Arrange the corn and combined tomato over the base of the pan. Season. Place pastry over the tomato mixture in the pan, carefully tucking the edges into the pan.
Step 3
Bake for 20 mins or until the pastry is puffed and golden. Carefully pour out any excess liquid from the pan. Place a serving plate over the pan and invert the tart onto the plate. Top with basil leaves and pesto. Serve warm or at room temperature.
This easy-to-make Mixed tomato and corn tarte tatin is ready in just under an hour, but we're sure it will be gobbled up as soon as it's served!
Method
Step 1
Preheat oven to 200°C. Heat a chargrill on high. Cook the corn, turning, for 10 mins or until charred. Use a small serrated knife to cut down the side of the corn to release the kernels.
Step 2
Grease a 20cm (base measurement) ovenproof frying pan. Place over high heat. Add the sugar and vinegar and stir for 1 min or until caramelised. Remove from heat. Arrange the corn and combined tomato over the base of the pan. Season. Place pastry over the tomato mixture in the pan, carefully tucking the edges into the pan.
Step 3
Bake for 20 mins or until the pastry is puffed and golden. Carefully pour out any excess liquid from the pan. Place a serving plate over the pan and invert the tart onto the plate. Top with basil leaves and pesto. Serve warm or at room temperature.
