Tomato Tarte Tatin - cooking recipe

Ingredients

7 tbsp cold butter, cut into chunks
1 1/4 cups flour
1 None medium egg
1-2 tsp brown sugar
6 stalks fresh thyme, finely chopped
5 None large plum tomatoes (about 1 lb), slice to 1/4 inch thick
1 tbsp balsamic vinegar
3 tbsp olive oil

Preparation

To make the pastry, mix the butter, flour and egg with a pinch of salt in a food processor. When it is fully mixed, use hands to form a ball of dough. Wrap the pastry dough in plastic wrap and chill in the refrigerator for 30 mins.
Preheat oven to 400\u00b0F. Grease a tarte Tatin dish (or 10 inch pie dish), then sprinkle with the sugar and half the thyme. Season to taste. Line the pan with the tomato slices, ensuring they are tightly packed together.
Roll out the pastry on a floured work surface to make a 10 inch circle, then carefully place it over the tomato slices. Press the pastry against the sides of the dish to ensure that it is completely sealed. Bake on the bottom rack for 25-35 mins until the pastry is golden brown.
Remove the tart from the oven and leave to rest for 5 mins. Turn it upside down onto a plate, then sprinkle with the rest of the thyme and season to taste. Mix the balsamic vinegar and olive oil, drizzle over the tart and serve immediately.