With some Black Garlic Essence this is a great way to use small tomatoes and a couple of red onions.
Huge thanks to gardener and recipe extraordinaire Aby at @kitchengardenrhythms for sharing this recipe with us all!
Rated 5.0 stars by 1 users
Side dish
French
Abylene Chalmers
4
20 minutes
25 minutes
A wholefood vegetarian dish that feeds all the senses as well as the soul. These quantities are for a small tarte tatin and will require a skillet.
50 gm butter
2 tbsp brown sugar
2 tbsp Black Garlic Essence
1 tbsp water
2 small red onions, sliced thickly
small handful fresh thyme
200 gm small tomatoes (about 7 small tomatoes), sliced in half lengthways
25 gm butter
4 sheets filo pastry
freshly cracked pepper
Preheat the oven to 180C
Melt the first measure of butter in a skillet or pan suitable for the oven. Add the sugar, stirring to dissolve.
Add the Black Garlic Essence and water, then place the onion rounds in, keeping the circles of onion together. Sprinkle with thyme and cover the skillet. Cook for 5 minutes on a medium heat.
While the onions are softening, prepare the filo. You will need filo sheets big enough to cover your skillet (cut the sheets in half if required)
Melt the second measure of butter. Take one filo sheet and butter it generously using a pastry brush. Place the next sheet of pastry on top, and repeat until all the filo pieces are used. Place a tea towel over the pastry stack.
Remove the lid from the onions and gently turn them over, keeping the slices intact. Arrange the tomato slices (cut sides face down) around the onions. Grind fresh black pepper over the top.
Let the sauce bubble around the tomatoes and onions for a few minutes till it starts to caramelise.
Place the prepared filo on top, carefully tucking the edges into the sides of the skillet, and under the edge of the filling using a knife or spoon.
Brush with remaining melted butter and poke a few holes in to the pastry. Place in the middle of the oven and cook for 25 minutes until the pastry is golden brown.
To serve, find a plate slightly bigger than the skillet. Put the plate on top of the skillet and using oven gloves, flip it over in a fast and confident motion. The tarte tatin will now be on the plate.
Let it cool a little before eating. Serve alongside some crusty bread and a fresh seasonal salad.
Black Garlic Sea Salt – Gourmet Finishing Touch
The black garlic olive oil is amazing. The flavor is amazing
Thanks, Sue!
After trying the black garlic purée purchased from the home show in Christchurch a couple of years ago I managed to find some in Blenheim, but only small jars, so I was really happy to find the big jar on sale from Neudorf Black. It makes lovely vegan gravy as well as sandwiches, toast etc, but i have to hide it from visitors!!
Thank you for the review - great to hear you're enjoying the Puree so much!
Absolutely loved this one, it's our new go-to for dressings, this black garlic olive oil adds a deep, rich flavor to any dish from salads to meats and veggies.
Thank you, that's great to hear!
