Tomatoes for me are heavenly, I have a passion for tomatoes, I love them in salads especially Greek and the wonderful salad they do in Strada in Reigate and without a doubt, there are millions of dishes in which the tomato is one of the principle ingredients, or in which it is used as the base for recipes. It could be for its color, flavour, or versatility, and heaven knows the tomato has travelled a long way since the ancient Aztecs, to finally find itself in today’s recipes.
 
I remember as a young girl helping my Father in the tomato greenhouse, snipping off the little side shoots so that they wouldn’t waste energy in growing to many leaves or growing to tall, but put all their effort into growing the into red, juicy tomatoes. I use to love to sneak the little tiny cherry size ones straight from the vine, still warm from the sun, so good, so tasty and the smell, pure heaven.
 
I remember watering them, sweltering in the heat of the greenhouse, when I thought that they had enough, or more likely I’d had enough of watering, my Father would insist that I still gave them more, thirsty little blighters they were, but he was always right and they were always perfect.
 
This dish celebrates the tomato.
 
Buon appetito

Savoury tarte tatin is perfect for a light lunch, just add a green salad.
 
Ingredients
•500g/1lb 2oz ready-made puff pastry
•40 vine-ripened cherry tomatoes
•2 tbsp vegetable oil
•pinch sea salt
•freshly ground black pepper
•2 tsp honey
•2 tbsp breadcrumbs
•plain flour, for dusting
•1 free-range egg, lightly beaten
•small bunch fresh basil
•2 tbsp extra-virgin olive oil
Preparation method
1. Preheat the oven to 200C/400F/Gas 6.
 
2. Place the tomatoes into a 20cm/8in ovenproof frying pan with the vegetable oil, salt and pepper and honey. Arrange together as tightly as possible and sprinkle with the breadcrumbs.
 
3. On a well-floured work surface, roll out a circle of puff pastry the same size as the top of the frying pan. Place the puff pastry over the tomatoes, tucking it around them so the tomatoes are encased.
 
4. Brush the pastry with the lightly beaten egg on the top only. (It does seem a bit pointless as this will be the underneath of the tart, but I like that bit of extra crunch that it adds to the pastry and it looks so much more presentable for that minute before you turn it upside down!)
 
5. Bake in the oven for 20 minutes, or until the puff pastry is well puffed and golden brown. Remove from the oven and leave to sit for a few minutes, then tip away the excess liquid (if any) and put a large plate upside down on top of the frying pan. Using oven gloves, press the plate down hard and then quickly flip the whole thing so the frying pan is upside down and the plate is on the bottom. (I do this over the sink because there is usually some leakage!)
 
6. Remove the frying pan. Once the tart is cold, rip up some mint or basil leaves and drizzle with extra-virgin olive oil. Add salt and freshly ground black pepper to taste.
 
7. To serve, arrange the tarte on a plate or large platter with cold meats, cheeses, olives or salads.