- Serves: 2
- Cook Time: 45 minutes
- Prep Time: 30 minutes
- Effort: medium
- 55 g unsalted butter
- 25 shallots, peeled
- 8 clove garlic, peeled
- vegetable stock, to cover
- 200 g ready-to-roll puff pastry
- 25 g caster sugar
- 1 tbsp balsamic vinegar
- black pepper
- 55 g gorgonzola cheese, crumbled
For the roasted tomatoes:
- 3 plum tomatoes
- 1/2 clove garlic, chopped
- 1 tsp thyme, leaves only
- freshly ground black pepper
- olive oil, for drizzling
For the Moroccan sweet spinach:
- 1 whole bag spinach leaves, washed and large stems removed
- 1 tbsp olive oil
- 1/2 red onions
- 2 clove garlic
- a pinch of dried red chilli flakes
- 25 g pine kernels
- 25 g raisins
1. First make the tarte tatins. Preheat the oven to 190ºC/gas 5.
2. Melt 25g of butter in a frying pan. Fry the shallots and garlic cloves until golden. Add enough stock to just cover the shallots and garlic and simmer until the shallots are tender but retain their shape. Strain.
3. Cut out the puff pastry into two 10cm rounds. Spread the remaining butter over the base of 2 oven-proof, non-stick blini pans. Sprinkle the sugar evenly over the two buttered bases.
4. Heat the pans over medium heat on the hob until the butter and sugar begin to caramelise. Top the caramelised pans with the shallots and garlic and sprinkle over the balsamic vinegar. Season with salt and freshly ground pepper.
5. Top the two pans with the puff pastry rounds, pressing the edges down inside each pan.
6. Bake the tarte tatins for 25-30 minutes, until the pastry is golden, risen and cooked through.
7. Meanwhile, roast the tomatoes. Place the tomatoes cut side-up in a baking dish. Sprinkle with the garlic and thyme, season with freshly ground black pepper and drizzle with olive oil.
8. Roast the tomatoes below the tarte tatins for 10-15 minutes until softened and fragrant.
9. Carefully turn the tarte tatins over onto a baking sheet and dot with Gorgonzola. Return to the oven and bake for a further 5 minutes, until the Gorgonzola has melted.
10. Meanwhile, cook the spinach. Bring a large pan of salted water to the boil. Add in the spinach and cook for 3 minutes, drain, plunge into cold water, drain and squeeze dry. Chop the spinach into small pieces.
11. Heat the olive oil in a large frying pan. Add the red onion and fry for 1-2 minutes, until translucent.
12. Add in the garlic, chilli flakes, pine nuts, raisins and muscovado sugar. Mix in the chopped spinach and fry for 1-2 minutes until warmed through.
13. Serve the tarte tatins warm from the oven on a bed of Moroccan sweet spinach with the tomato halves arranged around the plates.
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