Cherry tomato tarte tatin 9 Sep 2011 This easy little upside down tart recipe is an ideal way of using up tomatoes that are ripening on the vine

Now is the time to make the most of your cherry tomatoes that are ripening on the vine. As most gardeners know, one moment they are all green, the next they have turned bright red and demanding to be picked.

This easy-to-make little upside down tart recipe, which is just a variation on a classic French dish made with apples, is an ideal way of using up your cherry tomatoes.  The tarts can be served as they are with a green leaf salad, or as an extra side dish with the main meal.

To serve four people you will need:

• 7 oz (200g) puff pastry
• Approximately 50 ripe cherry tomatoes (depending on size)
• 4 tablespoons olive oil
• 4 dessertspoons balsamic vinegar
• Salt and freshly ground black peppercorns to season
• 4 x 10cm muffin or tart tins.

Method:

• First turn the oven to 425°F/220°C or gas mark 7, as puff pastry needs to be cooked in a hot oven.
• Divide the olive oil between the tins, swirling it around so that it covers the sides.
• Arrange the tomatoes tightly over the bottom of the dish in a single layer.
• Pour a dessertspoon of balsamic vinegar into each tin, and lightly season.
• Now divide the puff pastry into four balls and roll each into a 13cm discs.
• Place each over the tomatoes, tucking in the sides to form a lip, then place into the hot oven.
• They should take about 15 minutes to cook and are done when the pastry has turned a golden brown and puffed up.
• When cooked and removed from the oven run a knife round the edges to free the pastry and make the tart easy to turn out.
• You do this by placing a plate on top and inverting the tart quickly so the tomatoes are sunny side up.