Tomato Tarte Tatin

• For the pastry:
• 250 grams flour
• 125 grams softened butter
• 1 egg
• 1 pinch salt
• Splash water
• For the filling:
• 20-30 cocktail tomatoes
• 1 tablespoon olive oil
• 2 tablespoons mustard, Dijon or grainy
• 1 handful grated cheese (avoid cheeses with a high water content, such as mozzarella)
• 2 slices ham, thinly sliced (optional)
• 1 small bunches fresh basil

1. In a bowl, mix the flour, butter, egg and salt.
2. Add a little water, just enough so the dough comes together.
3. Wrap in Clingfilm and refrigerate.
4. Preheat your oven to 200u0b0C/400u0b0F.
5. Halve and deseed the tomatoes, and line them in a baking tin, skin side down. Make sure they are squeezed tightly, as they will shrink during baking. Season, drizzle the olive oil and bake for about 30 minutes.
6. Allow to cool slightly before sprinkling with the cheese and ham.
7. Roll out your dough as thinly as possible, and spread the mustard in the centre.
8. Cover the tomatoes with the dough, mustard side down and tucking in the sides.
9. Make a few holes with the tip of a knife and bake for another 30 minutes or until the pastry is golden brown.
10. Note: it is highly probable that the cheese and ham will render some water while baking. Discard it after carefully baking to avoid a soggy bottom when turning out.
11. To turn your tart out of the tin: place your serving dish over the tin and flip it over quickly.
12. Decorate with some fresh basil and serve at once.
13. Find more recipes on my blog http://alalemon.com

pastry, flour, butter, egg, salt, water, tomatoes, olive oil, grainy, handful, ham, fresh basil

Taken from food52.com/recipes/33033-tomato-tarte-tatin (may not work)