It’s not been a great year for tomatoes in our garden but then it’s not been that bad either. I wish I could pass on gems of wisdom about how to grow the best tomatoes in a variable climate but I’m still wondering myself. The only useful thing that I think I can say is that, after a number of years, Sungold is still my favourite variety of tomato to grow. It’s small, relatively common and doesn’t look too inspiring but it’s reliable and has the sweetest and most addictive flavour when freshly picked of any tomato that I’ve ever tried to grow.
On the other hand, if you have some larger tomatoes to use up, then this recipe is excellent. To call it a Tarte Tatin is likely to have the Tatin sisters turning in their graves, but let’s not worry too much about that for the moment. This is an Australian recipe by Marieke Brugman and I first came across it some years ago when she was still at the apparently now defunct Howqua Dale Gourmet Retreat in Victoria. You can find the full recipe here.
For once in my life I pretty much stuck to the original recipe, although I did cut down the quantities a little and I used a good Greek feta rather than a goat’s cheese. The pastry may seem a little unlikely for a tarte Tatin but it works really well in this recipe. A bit messy to eat, perhaps, but all you need is a small fresh green salad alongside for a superb lunch.