Tomato Tarte Tatin

Ingredients:
Pre-heat oven to 350
8 medium tomatoes, sliced
1 stick butter
2 tablespoons brown sugar
1 tablespoon balsamic vinegar
puff pastry

Melt the butter, add the sugar and keep over low heat until starts to thicken. Add balsamic vinegar. Layer slices in rows, working from the outside in. Lay pastry sheet gently over top, tucking sides in with a knife.

Put pan in oven for around 30 minutes, or until pastry is nicely browned.

Remove, and put plate over top, making sure it covers most of the pastry but fits inside pan.

Holding plate tightly, flip the pan so the plate is on the bottom.

Garnish with fresh basil.

Another recipe this weekend involved zipping over to my neighbours and pinching a ton of white peaches and apples from their orchard. I figured they wouldn't mind as they were coming over for dinner and I was planning on a peach and apple crumble... I have to be honest and say I'm not a big fan of cooked fruit of any variety. When I make crumbles, it's the crumble I'm interested in, so I tend to go heavy on the crumble and not quite so heavy on the fruit, but this is fairly balanced, the crumble deliciously moist from the juice of the fruit, and the fruit sweet and thick.