Directions

1Melt Nuttelex & olive oil in a frying pan, then turn down to medium-low heat and add the halved tomatoes (don’t over crowd the pan) and gently fry until caramelised (beginning to brown & juices are starting to release). Then remove with slotted spoon and set aside gently on a plate- and repeat until all tomatoes are cooked (leaving all juices in pan as you go)

2Next add the sugar + vinegar to pan with the juices, stir and let it simmer for a few seconds and then strain the juices into a small bowl add the oregano and chilli flakes and set aside

3Pre-heat oven to 180C fan forced

4Stack the 3 pastry sheets on top of each other and roll-out between 2 sheets of baking paper, to a size bigger than the baking dish you are using (this will be the lid of the tart while it bakes- and later when you flip it the base)

5Take your greased baking dish and place the sprigs of fresh oregano and thyme on the bottom and add the cooled tomatoes - skin side down (this will become the top of your tart so line them up as perfectly as you can) arranging, then drizzle the tomato- vinegar juices over the tomatoes

6Next gently pierce the rolled-out pastry with a fork so steam can escape, then lay the pastry sheet over the baking dish covering the tomatoes overlapping the edge of the dish

7Use the rolling pin to aid you in trimming the pastry (refer to pictured example), then with a butter knife gently go around tucking in the pastry

8Bake for 30 min or until pastry is crisp & golden brown, let tart sit for 10 minutes then gently use a knife to release the edges, place a plate over the dish flipping the tomato tarte tatin onto the plate. Top with fresh basil and serve