Tomato, olive, and onion tarte tatin recipe by Jeremy Walker paired with Grangehurst Cape Rose Blend wine.
Ingredients
45 ml butter
15 ml brown sugar
15 ml balsamic vinegar
200 g baby or pickling onions ('if big, cut in half')
2 punnets of Rosa tomatoes ('if big, cut in half)
160 g olives, de-pipped
5 ml finely chopped fresh thyme
5 ml finely chopped fresh origanum
salt and freshly ground black pepper
1 x 400 g roll ready-made puff pastry
1 round of feta cheese
fresh rocket or basil leaves
Recipe
Serves 4-6
Preheat the oven to 180 °C.
In a deep, medium-sized pan over medium heat, melt the butter, sugar, and balsamic vinegar together. Add the onions and fry for 2 minutes, then add the tomatoes and olives and cook for another minute. Transfer to a pie dish spread out evenly, and season with herbs, salt, and pepper. Roll out the pastry and cut it into a round just bigger than the pie dish. Cover the mix with the pastry round, pushing it gently into the sides without leaving any hanging over the edge.
Bake for 20-30 minutes, or until puffed and golden. Allow to cool a little and then loosen the edges with a knife before turning out onto a shallow serving platter. Sprinkle with crumbled feta and garnish with fresh leaves ('rocket or basil is delicious').
Wine Pairing
Grangehurst Cape Rose Blend
Cook’s Tip
'You can substitute the main ingredients with any Mediterranean vegetables and butternut.'