Set the oven at 180°C.
Roll out the pastry to 0.5cm thick. Using the pan as your pattern, turn it upside down, place it on the pastry and cut round it. Lift the pastry edge with fingers and thumbs to create a shallow pastry dish with crimped sides approximately 2.5cm (1”) high. Refrigerate until needed.
Half the shallots length wise using the same pan cook in a knob of butter over a medium heat just to colour, approximately 6 minutes. Add the light muscavado sugar. Turn down the heat and let the sugar dissolve - jiggle the pan rather than stir.
Allow the sugar to caramalise – approximately two minutes. Add the cider vinegar, jiggle the pan to mix. Cook to reduce to a thick caramel approximately 5 minutes.
Add the tomatoes, skins uppermost. Add the chilli jam, jiggle the pan to mix. Cook for 12 minutes to continue caramalising.
Put the pastry upside down onto the mixture in the pan. Gently push down the crimped edges of the pastry ensuring that any tomatoes or shallots are under the pastry cap. Make three holes with a sharp knife in the pastry to allow the steam to escape.
Cook in the middle of the oven for fifteen minutes until the pastry is well risen and golden brown.
Remove from the oven and allow to rest for two to three minutes. Return the pan to a medium heat on the hob to loosen the tartin. After 30 seconds put a plate over the pan, and turn the tartin onto the plate.
Dress the mixed leaves with a little olive oil and serve with the tartin and crème fraîche dressing.
You will need a 10” heavy based frying pan that
can go in the oven
For the Dressing
100g crème fraîche
100g cream cheese
2 tsp fresh rosemary - finely chopped
For the Tart Tatin
125g chilled puff pastry- from a 500g pack
5 Banana/Echalion shallots
For the Tart Tatin
100g light muscavado sugar
4 dsp cider vinegar
6 cherry tomatoes - halved
6 dsp Rosebud Red Tomato & Chilli Jam
(Cut leftover pastry into 3 equal parts and freeze for another time)
For the Salad
500g mixed salad leaves