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MEET THE CHEF

Matthew Ryle

Executive Chef and Partner at Maison François and Cafe François in London, Matthew brings a contemporary French twist to everyday comfort cooking.

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Tomato Burrata Tarte Tatin

Tomatoes caramelised in sherry vinegar under the pastry, sweet and sharp all at once. Turned out and topped with torn burrata and a shower of herbs, it’s somewhere between a tart, a salad and a showstopper dish.

Prep: 20 minutes
Cook: 1 hour 15 minutes
Serves: 4

Method

Roll the puff pastry out to the thickness of a pound coin and cut into a round slightly larger than your pan. Chill until needed.
Put the sugar and sherry vinegar into an ovenproof frying pan over a medium heat and cook, without stirring, until it turns to a caramel. Add the butter and swirl to combine into a glossy caramel, then add the sliced garlic and thyme.
Arrange the halved tomatoes cut-side down in the caramel, packing them in snugly, and season with salt and pepper.
Lay the chilled pastry over the top, tucking the edges down around the tomatoes. Bake at 180°C fan for 60 minutes, until the pastry is deep golden and crisp.
Leave the tart to settle for a few minutes, then carefully turn out onto a plate, tomato side up.
Tear over the burrata, scatter generously with the picked herbs and finish with a drizzle of olive oil and a little salt and pepper. Serve warm.