Bacon, Tomato And Fennel Tarte Tatin
cooking time
30 minutes
cooking skill
Easy
serves
6 people
Ingredients
- 6 thick cut unsmoked sweet cured premium back bacon rashers
- 1 tablespoon soft dark brown sugar
- Knob butter
- 12 cherry tomatoes, cut in half
- 1 small fennel bulb, thinly sliced
- 1 tablespoon freshly chopped rosemary
- 1x 500g pack prepared flaky pastry
- Olive oil
- Extra, fresh rosemary
Method
1
Preheat the oven to 180ºC, 160ºC Fan, Gas Mark 4.
2
Place the sugar and butter onto a shallow baking tray, roughly mix together and spread over the tray.
3
Add the bacon, tomatoes and fennel. Finish off with the chopped rosemary and sprigs and drizzle with oil. Cook for 8-10 minutes, remove and increase the temperature up to 200ºC, 180ºC Fan, Gas Mark 6.
4
Roll out the pastry to fit the baking tray and loosely place on top of the bacon mixture. Bake for about 15-20 minutes until the pastry is risen and golden.
5
Remove and allow to stand for a 1-2 minutes and then carefully turn onto a serving plate.
6
Cut the tatin into wedges and serve hot or cold with a side salad.
