Blue Stilton® Recipes | 1912 STILTON TOMATO TARTE TATIN

Ingredients

900g fresh tomatoes different sizes optional, cut in half
1 x bulb of garlic, cut in half
2 sprigs of thyme
Sea salt
2 tbsps of olive oil
2 tbsps of balsamic vinegar
320g puff pastry
Handful of basil
1912 Stilton, crumbled

Introduction

This delightful twist on a classic French dish combines the rich tanginess of Stilton cheese with the sweetness of caramelized tomatoes, all nestled in a buttery pastry crust. Perfect for sharing with loved ones (or savouring on your own!) our Stilton Tomato Tarte Tatin is a timeless delight which can be enjoyed this season with a refreshing side salad.

Method

Cut all the tomatoes in half, and peel and cut the garlic in half. Drizzle an oven proof pan with olive oil, balsamic vinegar, salt and fresh thyme. Pop the cut side of the tomato into the pan until completely covered. Add the garlic in between the gaps.
Put the pan into a preheated 140c oven for an hour. Remove from the oven and remove any excess juice.
Roll out the puff pastry and lay it on top of the pan. Cut the pastry to the size of the pan and tuck all the way around.
Put the pan back into a 200c oven for 30 mins or until golden and risen.
Remove from oven and leave to sit for 5 minutes to cool slightly. Put a plate on top of cooked pastry and flip the pan over so that the tomatoes are visible.
Crumble the 1912 Stilton all over the tomatoes along with some fresh basil and enjoy.

Ingredients

Introduction

Method

Cut all the tomatoes in half, and peel and cut the garlic in half. Drizzle an oven proof pan with olive oil, balsamic vinegar, salt and fresh thyme. Pop the cut side of the tomato into the pan until completely covered. Add the garlic in between the gaps.

Put the pan into a preheated 140c oven for an hour. Remove from the oven and remove any excess juice.

Roll out the puff pastry and lay it on top of the pan. Cut the pastry to the size of the pan and tuck all the way around.

Put the pan back into a 200c oven for 30 mins or until golden and risen.

Remove from oven and leave to sit for 5 minutes to cool slightly. Put a plate on top of cooked pastry and flip the pan over so that the tomatoes are visible.

Crumble the 1912 Stilton all over the tomatoes along with some fresh basil and enjoy.