I don’t have any photos of this, because life started to get a little fraught around this time – my mum came to visit for the week (which is why I made this tatin), then we went on holiday for a week, and then two weeks later we were due to go to California for the summer. So you’ll just have to take my word for it when I tell you that this looked, well, a little odd!
It did, however, taste pretty good, and wasn’t too hard to make. I fried up some onions and dark sugar, then removed them from the dish. I then placed tomatoes on the same dish, face down, and poured over the onions and some grated cheddar. I then whisked together 2 eggs and some mustard powder before covering the whole thing in puff pastry. In order to cook it, I then placed the casserole dish in the oven and baked it for 20 minutes.
Now, half of the tatin rose VERY high, in a slightly odd manner. Presumably something to do with how I whisked the eggs… either way, it tasted fine and made for a pretty decent lunch!
Who made it: Anna
Recipe: Hallelujah! Easter! By Wendy Dyer, Honor Harris and Judith Merrell, pg. 8-9