A slight twist on regular French tarte tatin, as I've made the base gluten-free - perfect for Passover.
Preparation: 30 minutes
Cooking: 40 minutes
● 330g cherry tomatoes
● A few sprigs of thyme, leaves picked
● 1 tbsp sun-dried tomato oil (I use the oil from my sun-dried tomato jar)
● ½ tbsp balsamic vinegar
● 150g coconut oil (odourless) melted
● 4 large eggs, beaten
● 20g coconut sugar or xylitol sugar
● 200g grated cheddar cheese
● 200g ground almonds, sifted (discard what doesn't go through the sieve)
● Sea salt and black pepper
● 1-2 tbsp balsamic glaze
● Preheat oven to 180°C.
● Line the base and side of a non-stick, loose bottom, 20cm springform tin with baking parchment.
● Halve the cherry tomatoes horizontally. This gives you a prettier slice.
● Place all the cut tomatoes in a mixing bowl. Season with sea salt and black pepper and drizzle with sun-dried tomato oil and balsamic vinegar. Mix to coat the tomatoes fully and set aside for a few minutes to infuse.
● Scatter the thyme leaves over the base of the tin, then arrange the tomatoes in a single layer over the base of the tin, seeds down, packing them in tightly. Sprinkle the top of the tomatoes with a little sea salt and black pepper and any juice left in the bowl.
● Beat the eggs and coconut/xylitol sugar together, until pale and fluffy. Then pour in the melted coconut oil. Fold in the sifted almond and then the cheese. Mix well with a pinch of sea salt.
● Spread this mixture carefully over the tomatoes, and even out the surface with the back of a tablespoon.
● Bake on a middle shelf in the oven for exactly 45 minutes. Cool in the tin on a wire rack.
● When cool, open the tin, place a serving plate over the top of the tart and carefully flip over. Peel away the paper.
● When cooled drizzle with 1-2 tbsp balsamic glaze.