Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

Ladies and gentlefurs, this honestly has to be the finest example of food porn Ive seen since ever, and I will die on this hill :B

Recipe provided by who will have their own cookbook coming soon as well!

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The following is adopted from a cookbook I bought at Aldi many many moons ago

Ingredients:

2 tbsp butter
1 tbsp sugar
1Lb 2oz / 500 g. Cherry tomatoes, halved
One clove garlic, finely chopped
2 teaspoons balsamic vinegar
Salt and pepper to taste
Ricotta cheese and basil to garnish

Pastry:

1 and 3/4 cup all-purpose flour
1/4 tsp. Salt
1/2 cup (One stick) butter
1 tbsp chopped or dried oregano
5 to 6 tbsp cold water

Preheat the oven to 400° f/ 200° c. Melt the butter in a Skillet add the sugar and stir over high heat until slightly caramelized and golden brown. Remove from the heat and quickly add the tomatoes, garlic and vinegar, stirring to coat evenly. Season to taste.
Tip the tomatoes into a 9-in cake pan spreading evenly. You want the majority of them to be cut side down.

To make the pastry, mix the flour, salt and oregano. Cut in butter until the mixture resembles bread crumbs. Add just enough water to bind to a soft but not sticky dough. Roll the pastry into a 10-in/25 cm circle and place over the tomatoes tucking in the edges. Pierce with a fork to let out steam, bake in the preheated oven for 25 to 30 minutes or until firm and golden brown. Rest for 5 to 10 minutes, then run a knife around the edges and invert onto a serving platter. Sprinkle that tart with basil and garnish with fresh cut basil.


Cook's notes: One thing I noticed about this recipe is the sheer volume of liquid that cooks out of the tomatoes. I found myself draining the liquid off into a bowl. As it turns out, it actually thickens considerably from the sugar and flour from the dough.

The recipe I altered this from did not mention greasing the pan. I personally did, in retrospect, I don't think it's necessary. Another thing that surprised me is if you roll the dough out to the specified 10 in It ends up being quite a bit thicker than what you used to line the bottom of a normal pie. Normally you'd roll the dough about 1/8 of an inch or so. This ends up being closer to a quarter inch in thickness.

I highly recommend making the pastry dough first and chilling it for about a half an hour before you attempt to roll it out. This is definitely being added to my make again list. A part of me wants to try to make a miniature version in muffin tins and serve it as an appetizer next time I have dinner guests.