Tomato, Capsicum & Caramelized Onion Tarte Tatin

 You will need a cast iron skillet for this or a good enamel oven bake dish

  

Ingredients:

• 20g butter
• 1 large brown onion, thinly sliced
• 2 tsp brown sugar
• 1 tbsp balsamic vinegar
•  4-5 small tomatoes, halved 
• 1 sheet frozen butter puff pastry, partially thawed
• few strips of red capsicum
• A sprinkle of mixed herbs
•  2 tsp roughly chopped fresh flat-leaf parsley leaves  

Step 1

Preheat oven to 200°C/180°C fan-forced.

Step 2

Cut tomatoes in half and place on a baking tray lined with baking paper add the capsicum pieces too, Sprinkle with salt and bake for about 25 minutes, when you take the tomatoes out give them a bit of a squish to release some of the juice you don't want the tomatoes to wet for this recipe.

Step 3

Melt butter in an ovenproof base frying pan over medium heat. Cook onion until clear, stirring occasionally, for 8 to 10 minutes or until softened. Add sugar and vinegar. Cook, uncovered, stirring occasionally, for 4 to 5 minutes or until golden and caramelized. Transfer to a bowl.

Step 4
 Place tomato, cut side down in pan, arrange capsicums to fill the gaps between tomatoes. Spoon over onion mixture. Place pastry over tomato, tucking in edge.. baste pastry with milk or egg wash. Bake for 25 to 30 minutes or until pastry is golden and puffed. Stand in pan for 10 minutes. Turn out onto a plate. Top with parsley. Season with salt and pepper. Cut into wedges. Serve.