David Herbert’s tomato tarte tatin

While sun-ripe tomatoes are still abundant, make the most of them in this unusual but delicious tarte tatin.

Give it a whirl: tomato tarte tatin. Picture: Guy Bailey

While sun-ripe tomatoes are still abundant, make the most of them in this tarte tatin – it’s made easy by using ready-made puff pastry. The salad is delicious for a light lunch or side dish; try to find a few different types and sizes of tomato.

Tomato tarte tatin

2 sheets ready-rolled puff pastry

Knob of soft butter

30g butter

1 tablespoon caster sugar

2 tablespoons balsamic vinegar

2 garlic cloves, finely sliced

1 teaspoon thyme leaves

650-750g cherry tomatoes

1 tablespoon capers, drained

Small handful of basil leaves

Defrost the pastry and brush one sheet with a little of the soft butter; place the other sheet on top, pressing down. Return to the fridge to chill while you prepare the filling. Heat oven to 180C (fan). Melt butter in a 20-22cm ovenproof frying pan and stir in the sugar and vinegar; simmer for 5 minutes or until thick and like caramel. Take pan off the heat and scatter over garlic and thyme, then arrange tomatoes in one layer in the pan (be careful as the caramel will be hot). Roll out pastry on a lightly floured work surface until it’s about 1cm larger than the pan. Place it over the tomatoes, tucking it in around the edge and cutting a few small vents in the top to let steam escape. Bake for 35 minutes or until the pastry is golden. Remove from the oven, then run a palette knife around the edge and leave for 10 minutes. Hold the pastry gently with one hand and carefully tip the pan so any juices run out into a jug, then carefully invert the tart onto a plate. Scatter with capers and basil and serve with the juices. Serves 4-6

Spicy tomato salad with burrata. Picture: Guy Bailey

Spicy tomato salad with burrata

450g mixed tomatoes

1 clove garlic, finely sliced

¼ cup olive oil

1 teaspoon chilli oil

1 French shallot, finely sliced

2 tablespoons red wine vinegar

1 teaspoon caster sugar

1 burrata

Handful of basil leaves

Crusty bread, to serve

Halve or quarter tomatoes and place on a platter. Sprinkle with sea salt and garlic slices. Heat olive oil and chilli oil in a small pan over a gentle heat. Add shallot and cook until softened. Remove from heat and whisk in vinegar and sugar. Allow to cool. Tear burrata over tomatoes or leave whole to be cut at the table. Spoon over dressing, top with basil leaves and season with a little black pepper. Serve with crusty bread. Serves 3-4 for lunch