Bacon, Tomato & Fennel Tart Tatin
SERVES: Serves 4-6
COOKING TIME: About 30 minutes
OVEN TEMPERATURE: Gas Mark 4, 180ºC, 350ºF and Gas Mark 6, 200ºC, 400ºF
INGREDIENTS: 6 Thick cut unsmoked sweet cured premium back bacon rashers 1 x 15mlsp (1tbsp) Soft dark brown sugar 12g (½oz) Butter 12 Cherry tomatoes, cut in half ½ Small fennel bulb, very thinly sliced 1 x 15mlsp (1tbsp) Fresh rosemary chopped + extra whole sprigs 1 x 15mlsp (1tbsp) Olive oil 500g Pre-made packet flaky pastry
Preheat the oven to Gas Mark 4, 180ºC, 350ºF. Place the sugar and butter onto a shallow baking tray, roughly mix together and spread over the tray. Add the bacon rashers, tomatoes and fennel. (Remembering that when the tarte is turned upside down the bottom will become the top!) Finish off with chopped rosemary and sprigs and drizzle with oil. Place in the oven for about 8-10 minutes, remove and turn the oven temperature up to Gas Mark 6, 200ºC, 400ºF. Roll out the pastry to fit the baking tray and loosely place on top of the bacon mixture. Bake in the oven for about 15-20 minutes until the pastry is well risen and golden. Remove and allow to stand for 1-2 minutes and then carefully turn out onto a serving plate. Serve hot or cold in wedges.