This lovely tart tastes as good as it looks. Again, as I like all my recipes, this is very easy and impressive! Make sure you use very red, ripe tomatoes. I always make my tarte tatins in a normal rectangular oven pan, that way there is no need to cut the pastry and none of it goes to waste. You can do most of the work before hand and only bake the tart once your guests arrive.
8 -10 very ripe tomatoes, cut into quarters
4 red peppers, pips removed and cut into sixths
olive oil and butter
6 red onions, sliced
3/4 cup sugar
1 roll puff pastry (If you live in South Africa, buy the Woolworths puff pastry, it might be a bit more expenssive, but tastes much better and always rises beautifully)
Toss the tomatoes and red peppers in olive oil and arrange in a baking tray, skin side down. Bake for 30 - 45 minutes at 220 degrees until golden. Leave to cool. I am not very fond of the skins of the tomatoes and peppers. When cooked they can easily be removed. If you don't mind the skins, by all means, leave them on.
In the meantime, saute the onions in some olive oil and a big knob of butter slowly over low heat. Take your time, the onions shouldn't be brown but soft and sweet. Season and cool.
Make a caramel as described, using the sugar. When ready pour into an oven pan. Arrange the tomatoes and peppers in a neat pattern on the caramel. Then spoon over the onions. You can now leave it as is until ready to be baked.
Preheat the oven to 200 degrees. Roll out the puff pastry to the same size as the oven pan. Place on top off the onions, tucking in the sides and bake until puffed and golden, approximately 30 minutes. Invert onto a large platter (be careful not to burn) and garnish with fresh rocket if preferred.
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