Tomato and Basil Tart Tatine

I had a little pastry left over from making a steak and onion pie. So I thought I would have a go at making a Tomato Tart Tatine.  I had seen one some where back in the winter but I can’t remember where. But I thought I  remembered the method. So I picked and drained some little cherry tomatoes. The computer was off and turning it on then waiting interminably for it to boot up would take too long.  So I made it without a recipe. How hard can it be I thought. So I arranged the tomatoes in the cast iron pan with a little olive oil. Pan fried them on high for a few minutes. Then a  little seasoning, a little torn up basil.  Tucked it all into bed with a blanket of  pastry on top.  Glazed the top which will become the bottom and salted it lightly with sea salt. Tomatoes love salt.  Then baked in the oven at 375 for 30 minutes. It rose, puffed up and browned and smelt lovely. I put a plate on top and quickly flipped it over and voila!  A fabulous failure. A bright, colourful, tasty flop. Oh dear. Maybe I should have looked up the recipe after all.  They say a little knowledge is a dangerous thing.  Good morning. I am on the look out for little moments of restfulness today.  It is Sunday here after all.

celi  

PS. On this day a year ago.  It was hot. I was chopping down corn stalks for the cows and there are some cute shots of some much younger animals.  I enjoyed reading this post again. It has a little humour! c