A regular review of interesting cultural shifts & marketing developments as viewed through the collective lens of the Stancombe Research + Planning Team

Thursday, March 1, 2012


The team at Stancombe have enjoyed a bumper crop of tomatoes this summer and the cherry tomatoes continue to ripen on the vine (must be all the rain we have had). We don't know about you but we all love the sweet chewiness of roasted tomatoes. Cherry tomatoes offer an extra burst of juiciness. You might like to try this simple recipe using produce from your own summer garden or produce from your local growers market. We have used store bought pastry (We are very busy getting on with the business or research and strategy, after all) but feel free to use home made pastry if you have the time or prefer.

Cherry Tomato & Caramelised Onion Tarte Tartin
2 small tarte tatin’s

Caramelised Onion
1 small onion, peeled and chopped
2 teaspoons of butter
salt & pepper to taste
Heat a frying pan over a medium low heat and melt the butter.  Add the onions and seasoning to taste, and cook until golden and soft.
Set aside to cool.
Roasted Cherry tomatoes
150g of cherry tomatoes, halved
1 teaspoon of olive oil
a pinch of sugar
salt and pepper to taste
Preheat the oven to 150 degrees Celsius and line a roasting pan with baking paper.
In a small bowl combine the  cherry tomatoes, olive oil, sugar, salt and pepper and mix to combine.  Spread the tomatoes out on the baking tray cut side up and cook until slightly softened, about 10 minutes.
Set aside to cool.
Tarte Tatin
1 sheet of puff pastry
a beaten egg
Preheat the oven to 180 degrees celsius
Grease 2 ramekins and trim the pastry to the size of the ramekin.  You will need to cut circles of pastry for each ramekin.
Line the bottom of the ramekin with the cherry tomatoes, cut side down.  Top with half the caramelised onion before topping with the pastry rounds.  Repeat with the other ramekin
Brush with beaten egg and bake for 15 to 20 minutes or until looking ready to serve
Garnish the tarte with basil if you have some growing or sprinkle on a a few torn fresh mint leaves if you prefer

Serve with a green salad

No comments:

Post a Comment

We would be delighted to engage with you 'In Conversation'