This is a little idea I had; I really wanted to put a toad in the hole recipe in here but thought I’d put a little tweak on it by merging it with the concept of a tarte tatin. Here, caramelised shallots, sausages and tomatoes are flipped out into a lovely little tarte o’ loving that you’ll go crazy for! Recipe from Barry Lewis‘ new book Dinner’s On.
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1 teaspoon olive oil
5 pork sausages (flavoured ones like pork and tomato, etc. work well)
6 shallots, peeled and sliced
2 tablespoon red wine vinegar
1 heaped tablespoon brown sugar
5 cherry tomatoes, halved
butter, for greasing
handful of fresh thyme, leaves only
230g pack ready-rolled all-butter puff pastry, rolled out slightly larger than your flan dish
salt and pepper
few cubes of goat’s cheese (optional)
fresh basil leaves, to garnish