Fresh - Now available

Order your copy of Donal's Fresh today!
Fresh USA COVER
We use cookies to ensure that we give you the best experience on our website. If you continue to use the site we assume you consent to our Cookie Policy
x

light-meals

Toad Tarte Tatin

Great recipe by Barry Lewis.

45 4
Toad Tarte Tatin | DonalSkehan.com, Great recipe by Barry Lewis.

light-meals

Toad Tarte Tatin

Great recipe by Barry Lewis.

Monday, July 14, 2014

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

45 mins
Serves 4

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.

 

 

Preheat the oven to 200°C/180°C fan/400°F/Gas mark 6. Heat the olive oil in a frying pan over a medium heat and fry the sausages, until browned all over. Once done, set them aside on a plate and halve lengthways when they are cool enough to handle.
Put the shallots into the pan and, using the oil leftover from the sausages, cook for about 4–5 minutes until softened.
Pour the vinegar and sugar into the frying pan, reduce the heat to low and let bubble gently, stirring, for another 2 minutes. Add the tomato halves for the last couple of minutes to slightly soften them. Take off the heat.

In a buttered 24cm flan dish, arrange the sausages cut-side facing up, tomatoes cut-side down (get that?!), then spoon the shallot vinegar mixture all over the tomatoes and sausages, filling in the gaps. Try to fill it evenly all the way round, leaving a little gap between it and the side of the dish. Sprinkle with the thyme leaves, then cut the pastry into a rough circle shape, slightly larger than the dish, and drape it over the sausage mixture, tucking the edges down the side.
Pierce a few holes with a fork and bake in the oven for 20–25 minutes until the base has risen and is lightly golden brown. 
Take out of the oven and – this is the tricky/exciting/scary bit – sit a plate on top of the flan, then, using oven gloves, flip the tarte carefully and swiftly upside down onto the plate (give it a few seaside taps like a sandcastle).
Remove the flan dish and – hey presto – you’ve got a bubbling, caramelised tarte tatin in the hole. Scatter the goat’s cheese over the top, if you like, garnish with basil leaves and serve with salad.
Why not try... 
Making a vegetarian version? Omit the sausages and caramelise a load of mixed vegetables together – in fact, I’m off to make one now!
©Barry Lewis. Recipes taken from Dinner's On by Barry Lewis (Harper Collins) (Photography © Myles New)
45 mins
Serves 4

Ingredients

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

You might be interested in...

The Best Baked Meatballs
recipes

The Best Baked Meatballs

The Best Baked Meatballs
Chicken Parmesan
recipes

Chicken Parmesan

Chicken Parmesan
Dublin Coddle with Pearl Barley
recipes

Dublin Coddle with Pearl Barley

Dublin Coddle with Pearl Barley
Piri Piri Chicken
recipes

Piri Piri Chicken

Piri Piri Chicken
Cheat’s Porchetta Pork Loin, Parmesan Crusted Potatoes & Watercress Salad