Caramalised Tarte Tatin

Ingredients

Puff Pastry
- 500 ml (280 g) Snowflake flour
- 2 ml salt
- 125 ml ice-cold water
- 5 ml fresh lemon juice
- 200 g cold butter, cut into 1 cm thick slices
Filling
- 30 ml butter or margarine
- 45 ml soft brown caramel sugar
- 5 ml balsamic vinegar
- 500 g cherry or mini Italian tomatoes
- 15 ml chopped fresh origanum or 5 ml dried

Pastry:
1. Sift flour and salt together.
2. Combine water and lemon juice. Add to dry ingredients and cut in with a knife. Knead lightly to a firm pastry.
3. Roll out pastry on a lightly floured surface into a rectangular shape of about 24 x 32 cm.
4. Place butter slices in centre of pastry and fold corners to the middle to make an envelope, enclosing butter.
5. Roll out pastry to the same rectangular shape. Fold in three by turning bottom third up and top third down. Cover and refrigerate for about 10 minutes.
6. Repeat rolling and folding in three. Cover and refrigerate for at least 30 minutes. Repeat rolling and folding pastry six times, refrigerate when necessary.
7. Roll out pastry to a thickness of 3mm, cover with plastic wrap and refrigerate for at least 30 minutes.
Filling:
1. Melt butter in a large, heavy based frying pan. Add sugar and vinegar and cook over a medium heat for about 5 minutes until mixture starts to caramelise.
2. Add tomatoes and origanum and stir for a few minutes. Turn out into a greased 24 cm ovenproof dish.
3. Cut pastry slightly larger than the size of the baking dish. Place on top of tomatoes and tuck under the edges.
4. Bake in a preheated oven at 200 °C for about 20 minutes. Leave to cool for a few minutes, then turn out onto a large serving plate so that the tomatoes are on top. Serve immediately.