Bacon Fetta and Tomato Tart Tatin

a delicious savoury tart tatin

I have been known to complain (quietly) about grilled tomatoes on my plate; for instance when eating out for breakfast.  Some readers may be aware that I am not a fan, so you will be surprised to see a recipe here which has the dreaded tomatoes as a big part of it.

What can I say?  One of my (many) mottoes is: who said you have to be consistent? Lord knows, I can change my mind like a Kardashian changes underwear, or husbands. This recipe (from Delicious magazine April 2015) just sounded so delicious that I had to make it, and tweak it, and yep it is so damn tasty, I licked my plate!  I think Mr P. was a bit shocked to tell the truth.

I used to make tomato tart tatin every so often.  It took a while 'cos you had to bake the tomatoes on low for about 4 hours from memory.   But this one can be knocked up very quickly (no, not that kind of knocked up) and in your hungry gob in a matter of minutes - well yeah, pretty darn fast anyway.

ingredients:

200g. of cherry/grape tomatoes- you know what I mean- baby ones
250g. middle bacon rashers, sliced in half lengthways
salt and pepper to taste
80g. fetta, cubed
80g. fire roasted capsicums (from the jar), chopped
your choice of herbs -  I used chives and parsley, about 1 tbs of each, but you can use your faves; use more or less as you please
1 sheet of frozen puff pastry
2 tbs milk for brushing the pastry
2 tbs sesame seeds (optional)

for the sauce/dressing:

1/3 cup (100g.) of good quality egg mayo
1 small clove of garlic, finely chopped or crushed
zest and juice of half a lime or lemon
1 tsp grain mustard

salad:

1 baby Cos lettuce, chopped
1 tomato, chopped or a handful of cherry tomatoes
50g. of fetta, cubed
125g. cucumber, cubed 


Method:

Slice the tomatoes in half lengthways and squeeze out the seeds
Scatter them on a greased, (with butter) shallow baking tray
Lay the bacon slices over the tomatoes
Season with salt and pepper
Place the tray in a 200C oven for 10-12 minutes
Let it cool for a few minutes
Now add the fetta, capsicum and herbs over the tomato and bacon
Place the pastry over the top and tuck in the edges
Brush the pastry with the milk and scatter the sesame seeds if using
Bake till golden on top - about 20 minutes

Combine the ingredients for the sauce/dressing in a small bowl

Invert the tart so the veggies and bacon are on the top

Serve with the salad and the dressing/sauce on the side

Tips:

Use a shallow baking tray that is roughly the size of the pastry sheet

Grease it with butter not oil as it gives a better result

I couldn't find sesame seeds in my pantry so I threw on some citrus salt flakes.  You could use your favourite salt mix, or other seeds, or nothing at all as it will be turned over for serving

bacon and tomatoes on the go 

ready for the oven  

after the first roasting 

on go the fetta, capsicum and snipped up herbs   

brushing on milk  

baked and golden 

combining the sauce/dressing   

get ready to lick that plate:=)   

oh yeah bacon baby!