- 250g Reserve Selection Whisky Cured Huon Salmon
- 2 sheets of thawed puff pastry
- 25g unsalted butter
- 2 tablespoon brown sugar
- 1 French shallot or small onion, diced
- 1 clove of garlic, crushed
- A few sprigs of chopped thyme
- 4 medium kumato tomatoes, halved
- 200g mixed grape tomatoes
- Grandvewe white pearl - marinated fresh curd
- Olive Oil
- 50g shaved parmesan
PREPARE THE PASTRY
Preheat oven to 200°C. Baste sheets of pastry with some melted butter, and layer on top of each other. Cut pastry to the size of your frying pan with a 2 to 3 cm overhang. Set the pastry aside.
CARAMELISING THE FILLING
Place your Tarte Tatin tin or a shallow 20cm fry pan on a low heat with the remaining melted butter and olive oil. Sauté shallot, thyme and crushed garlic for a few minutes, stirring often. Stir in the brown sugar, slightly increasing the heat and allow the mixture to caramelise. Once golden, pour the mixture into a bowl and set aside.
Return pan to a medium heat. Fry Kumato tomatoes, with cut sides down, before covering and moving into the oven briefly. Once the liquid has reduced, return the onion mixture and add grape tomatoes into the gaps. Cover the tomatoes with the puff pastry and mould the edges around the tomatoes. Make three small cuts in the top of the pastry with a knife. Continue to fry on the stove top for a few minutes and drain off an excess liquid prior to baking.
COOKING THE TARTE TATIN
Place the pan onto a baking tray and move pan into the oven and bake for 30 minutes, or when pastry is golden and crisp. Cool for 5 minutes. Loosen the edges of the tart with a pallet knife and then place a plate upside down over the tart and turn the pan over carefully with the plate.
THE FINISHING TOUCHES
Break the sheep’s curd up over the Tarte Tatin and generously drape the whisky cured salmon over the top.
Slice and serve with a tossed salad of rocket, shaved Parmesan, dressed with lemon juice, olive oil, salt and pepper.