Sausage tatin with tomato confit
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John Morris's combination of sausage, caramelised onions, tomatoes and puff pastry makes a wonderful dinner party starter or light main course
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Serves: 4
Ingredients
- 3 large onions peeled and sliced
- 8 sSausages
- 4 plum tomatoes
- 2 cloves garlic
- 2 sprigs thyme
- ½ oz icing sugar
- Olive oil
- Sea salt
- Black pepper
- Puff pastry, rolled and cut into four 3? discs
Method
- First, make the tomato confit. Cut the tomatoes in half, place in a bowl with the garlic, thyme, olive oil, salt, pepper and sugar. Toss together until fully coated and place on a greaseproof tray. Bake in a medium oven for 2 ½ hours.
- Next, make the tatin. Cook the onion slowly until caramelised. Cook the sausages until lightly browned.
- To assemble: first, butter a 3? oven proof pan. Place two halves of tomato confit in the pan face down.
- Spoon a layer of caramelised onion on top followed by two sausages.
- Cover with a disc of puff pastry and bake in the oven at 200ºC/400ºF/Gas mark 6 for 15 minutes.
- Remove from oven and carefully flip onto the plate, tomato side up. Serve with salad and balsamic vinegar.
By Jennifer Shepherd
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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