Tomato Tarte Tatin

• 2 tbsp flax seeds, ground
• 2 cups all-purpose flour
• 11 tbsp butter, cut into small chunks
• None pinch salt
• 1 tbsp brown sugar
• 3 tbsp balsamic vinegar
• 1/4 lb yellow cherry tomatoes, halved
• 2/3 lbs canned tomatoes, cut into thick slices
• 1 tbsp fennel seeds, toasted
• 2 sprigs rosemary, leaves chopped
• 6 sprigs thyme, leaves chopped

1. To make the pastry, soak the ground flax seed in 4 tbsp water for 10 mins until it swells. Add the flour, 7 tbsp of the butter, pinch of salt and flax seed to a food processor and mix into a dough, or you can mix the dough with your hands. Wrap in cling wrap and chill for 30 mins.
2. Preheat the oven to 400u0b0F. Heat the rest of the butter in an 11 inch tart pan or shallow cake pan (not loose-based). Add the sugar and vinegar and 3 tbsp water and stir until the sugar dissolves and the liquid is reduced to a thick syrup. Arrange the cherry and canned tomatoes in the pan in one layer. Season with salt and pepper. Roll out the pastry on parchment paper into an 11 inch circle. Use the paper to help you lift it into the pan over the tomatoes. Tuck in the excess pastry and bake for 25 mins.
3. Cool in the pan for 5-10 mins. Loosen the edges with a knife, put a plate on top and flip it over to turn the tart out. Garnish with the fennel seeds, rosemary and thyme. Cut into slices to serve.

flax seeds, flour, butter, salt, brown sugar, balsamic vinegar, yellow cherry tomatoes, tomatoes, fennel seeds, rosemary, thyme

Taken from recipes-plus.com/api/v2.0/recipes/17221 (may not work)