How To Make Tomato Tarte Tatin

Ingredients:
- 1 sheet puff pastry
- Olive oil
- 2 red onions, halved and thinly sliced
- 1 tsp honey 
- 1 tbsp capers
- 1 tbsp fresh thyme 
- 500g tomatoes, halved (a mix of colours and size is fun)
- Sea salt and black pepper, to taste

Method: 
1. Preheat oven to 200 degrees. 
2. Line a 20cm cake-tin with baking paper and brush with olive oil. 
3. Meanwhile, cook the onions and honey in a little olive oil for 10 minutes, or until golden and caramelized. Season with salt, pepper and fresh thyme. 
4. Sprinkle the baking paper with a few strands of fresh thyme, followed by the tomatoes (cut side down) until the base is covered. Scatter tomatoes with capers and then the onions. Top with puff pastry and tuck edges into pan. Use a fork to lightly prick holes all over the pastry – this will stop the pastry from rising too much as it bakes – and brush with olive oil. 
5. Bake tart until crust is puffed and golden, about 25 minutes. Let stand for 5 minutes, then run a knife around pastry to loosen it from the pan, and flip tart out onto a serving platter. Cut into wedges and serve immediately with fresh salad. 

Whisked Away is a series by food writer and enthusiast Georgia Bateman. Unable to travel like she used to, Georgia is dreaming of places and food from around the world. Her recipes are inspired by these destinations but not intended to be true representations of local dishes.