An upside-down tart of tomatoes and onions, caramelised with balsamic vinegar and with a layer of crunchy filo.
SERVES 1
- 200g mixed tomatoes
- 10g butter
- Good handful of rosemary or thyme sprigs
- 1 tbsp balsamic vinegar
- 1 small red onion
- 1 x 25g sheet filo pastry
- Freshly ground sea salt and black pepper, to taste
- 20g rocket leaves, to serve
- Preheat the oven to 200C/gas 6. Halve the smallest tomatoes and chop the larger tomatoes so they’re roughly equal size with the smaller ones and they all have one flat cut side which can lie flush with the bottom of the tin. Place the onion on its side and cut 5 or 6 slices right through, keeping the rings together.
- Melt half the butter in a heavy-based frying pan and add the herbs and balsamic vinegar. Add the onion slices, whole, and the tomatoes, cut side down. Cook gently for 5–7 mins (smaller tomatoes take less time) until the vegetables have softened and are starting to caramelise.
- Transfer the veg to a pie dish or fluted springform tart tin, again, cut side down. Season with salt and pepper. Tear the filo into 2–3 sheets that roughly match the size of the dish and place on top, tucking them in at the edges.
- Melt the remaining butter and brush it over the top of the filo with a pastry brush. Bake for 10–15 mins until the pastry is golden brown.
- Turn out by placing a plate on top of the tin and inverting it/loosening the base if you have used a springform tin. Sprinkle more herbs on top and serve with the rocket leaves on the side.
5:2 Veggie and Vegan by Kate Harrison, published by Orion Publishing