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Savoury Tomato and Basil Tatin
200g/7oz plain flour
pinch of salt
100g/4oz margarine
1 tsp dried basil
4-6 olives, finely chopped
4-6 tbsp cold water
225g / 8oz onions, sliced
1 tbsp olive oil
450g / 1 lb ripe flavoursome tomatoes e.g. plum or beef, sliced
225g / 8oz yellow (or red) cherry tomatoes, halved
1 bunch fresh basil
salt and fresh ground black pepper
few olives, halved to garnish
basil leaves, to garnish
Preheat oven to 200C/400F
Sift the flour and salt into a bowl. Rub in the margarine to resemble bread crumbs. Stir in the dried basil
and olives and enough water to make a firm dough. Roll into a ball, wrap in cling film and chill for 30
minutes.
Meanwhile, fry the onions in the olive oil until starting to brown, then remove from the heat and allow to
cool.
Arrange the tomatoes slices and cherry tomato halves, cut side down, in a decorative way on the base of
a 20cm/8inch solid based cake pan. Reserve some of basil leaves for the garnish and roughly tear the rest
and sprinkle over the tomatoes. Season with salt and pepper and top with the onions.
Roll out the pastry to fit and place over the onions. Cut to fit or push the edges in snugly. Bake for
20-25 minutes in the preheated oven until the pastry is crisp and golden. Cool for 5 minutes, then invert
the tin and turn out onto a serving plate. Garnish with the olives and basil leaves.
Lemony Bean Salad
100g/4oz baby spinach leaves, washed
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