Roast Shallot, Red Tomato & Chilli Jam Tarte Tatin

Method

1. For the dressing - Mix the crème fraiche with the cream cheese, add the rosemary, juice of a lemon, sea salt and pepper and mix together. Chill until needed.
2. Set the oven at 180°C and roll out the pastry to 0.5cm thick and using the pan to cut round it. Lift the pastry edge with fingers and thumbs to create a shallow pastry dish with crimped sides approximately 2.5cm (1”) high. Refrigerate until needed. Half the shallots length wise using the same pan cook in a knob of butter over a medium heat just to colour, approximately 6 minutes.
3. Add the light muscavado sugar and turn down the heat to let the sugar dissolve - jiggle the pan rather than stir.
4. Allow the sugar to caramalise – approximately two minutes. Add the cider vinegar and jiggle the pan to mix, then cook to reduce to a thick caramel for approximately 5 minutes.
5. Add the tomatoes, skins uppermost and the chilli jam. Cook for 12 minutes to continue caramalising.
6. Put the pastry upside down onto the mixture in the pan. Gently push down the crimped edges of the pastry ensuring that any tomatoes or shallots are under the pastry cap, then make three holes with a sharp knife to allow the steam to escape.
7. Cook in the middle of the oven for fifteen minutes until the pastry is well risen and golden brown.
8. Remove from the oven and allow to rest for two to three minutes, before returning the pan to a medium heat on the hob to loosen the tartin. After 30 seconds put a plate over the pan, and turn the tartin onto the plate.
9. Dress some mixed salad leaves with a little olive oil and serve with the tartin and crème fraîche dressing.