After a week off, it's finally back....(yippee!)
Tomato & Caramelised Onion Tart Tatin vs Orange Cranachan
Tomato & Caramelised Onion Tart Tatin
Pack of ready rolled puff pastry
For the caramelised onions
50g butter
1 tbsp olive oil
1 large onion, cut into thin wedges
1 tsp sugar
For the tomatoes
25g butter
1 tbsp olive oil
1 tsp sugar
1 large garlic clove, thinly sliced
5 plum tomatoes, halved length ways
several sprigs of thyme
300g cherry tomatoes
Heat the butter and oil in a frying pan until the butter has melted. Cook the onion over a medium heat for about 10 minutes until beautifully golden, stirring often. Stir in the sugar and cook for another couple of minutes. Tip the onion and juices into a bowl and set aside. Preheat the oven to 200C/gas 6/fan 180C.
For the tomatoes, heat the butter and oil in the frying pan until quite hot. Stir in the sugar and garlic, then put in the plum tomatoes with a few thyme sprigs, and cook for a couple of minutes. Scatter in the whole cherry tomatoes & onions, allowing to caramelise slightly. Season with salt and pepper.
Roll out the pastry until it's slightly bigger than the top of your tart tin. Pour the tomatoes into the tin followed by the onions then lay your pastry over the top, tucking any excess down the sides of the tin.
Bake in the oven for 25 minutes until golden. Cool for 5 minutes then invert a plate over the top and upturn the tart onto it.
Orange Cranachan
4 blood oranges
50g rolled oats
150ml whipping cream
2 tbsp whisky (optional)
150g Greek yogurt
2 tbsp clear honey- plus an extra drizzle to serve
Slice the top and bottom off each orange and then remove all the peel and pith. Cut between each membrane to create segments. Roughly chop and set aside.
Heat a non-stick frying pan over a medium heat. Dry-fry the oatmeal, stirring often, for 3-5 mins. It should start to smell nutty-don’t let it burn! Tip the oatmeal onto a plate/bowl and allow to cool
Whisk the cream (and whisky together) to soft peaks. Fold in the yogurt, carefully, along with the oats and honey until just combined. Spoon half the mixture into 4 serving glasses/bowls and top with half the orange. Repeat layer with the remaining ingredients and serve drizzled with extra honey (optional)
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