Tomato Tarte Tatin with Capsicum & Apricot Dressing
Serves 4

Onion Jam
Ingredients
50g Clarified butter
2 Onions, peeled & sliced thinly
4 sprigs Thyme leaves
2 Tablespoons Brown sugar
2 Tablespoons Barkers capsicum & apricot chutney

Method
Heat a saute pan, heat with the clarified butter, add in the onions, thyme and sugar, cook together on high heat for 3 minutes
Turn the heat down to low, add in a little water and cover with a lid and continue to cook for 10 minutes until the onions are soft and caramalised
Blitz in a food processor with the Barkers Capsicum and Apricot Chutney to create a jam texture and place in a bowl until required

Tarte Tatin
Ingredients

Method
Pre heat oven to 200^oC
Cut the puff pastry into 4x10cm diameter discs and place onto a non stick baking sheet
Prick the pastry with a fork, brush with egg wash, scatter with sea salt flakes and bake in the oven for 5 minutes until light golden in colour then turn the discs over and bake for a further 5 minutes. Remove from the oven
Turn the temperature down to 185^oC
Line a blini pan or tart tin with a circle of non-stick paper with a little olive oil, then place the sliced tomato, starting with a disc in the centre, then overlapping around the pan
Spread a spoonful of onion jam over the tomato layer and secure the pastry disc on top
Place in the oven to finish cooking until the pastry is dark and golden all over (about 10 minutes)
Invert onto a plate so the tomatoes are on top, scatter over the feta, pineuts and rocket
Mix 4 tablespoons of chutney, 1/4 cup hot water & 1/4 cup olive oil and whisk together
Drizzle over the tomato tarte tatin and serve

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