Cherry Tomato Tarte Tatin

Preheat the oven to 375°C, gas mark 5, 180°C (160°C fan-assisted).

Line the base and sides of a non-stick, loose bottom, 22 cm spring form tin with parchment paper.

Slice the cherry tomatoes in half by placing your thumb and index finger around either end. This gives you a prettier slice. Place all the cut tomatoes in a mixing bowl. Season with sea salt, and cracked black pepper and drizzle with sun dried tomato oil and ½ tbsp. balsamic. Coat the tomatoes fully and set aside for a few minutes to infuse.

Scatter the thyme sprigs around the base of the pre-lined tin taking the (leaves of the stalk, discard the stalk).

Arrange the tomatoes in a single layer over the base of the tin, seeds facing downwards, packing them in tightly. Sprinkle the top of the tomatoes with any juice left in the bowl.

Beat the eggs and honey together, until pale and fluffy season with sea salt and a touch of white pepper. Add the oil and then fold in the almonds combine and then add the cheddar cheese.

Spread this mixture carefully over the tomatoes, even out the surface with the back of a tablespoon.

Then bake on a middle shelf in the oven on an oven rack for exactly 45 minutes. I would suggest lining a tray with a My Relationship with Food baking mat or parchment paper, incase anything leaks from the tin.

Remove from the oven and leave to cool over a wire rack. When cooled, release the spring form tin and base. Place a serving plate over the top of the tart and carefully flip over. Peel away the parchment paper.

When cooled drizzle with 1-2 tbsp. balsamic glaze.

Enjoy!

If you make this recipe, I’d LOVE to see how you get on - so either send me a photo to lisa@myrelationshipwithfood.com or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood