Name: Caramelised tomato and origanum tartlets
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 250.00 g flour cake; 125.00 g butter diced; 15.00 ml sour cream; 30.00 ml water ice-cold; 4.00 plum tomatoes; 60.00 ml sugar; 45.00 ml oregano; pesto basil; 5.00 eggs just the yolks; 5.00 ml Dijon mustard; salt and freshly ground black pepper to taste; 10.00 ml lemon juice; 250.00 ml fresh chillies 573; 250.00 ml sunflower oil; 30.00 ml fresh thyme chopped

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Ingredients (15)

TARTLETS

250.00 g	flour — cake
125.00 g	butter — diced
15.00 ml	sour cream
30.00 ml	water — ice-cold
4.00	plum tomatoes
60.00 ml	sugar
45.00 ml	oregano
	pesto — basil

THYME AND LEMON MAYONNAISE

5.00	eggs — just the yolks
5.00 ml	Dijon mustard
	salt and freshly ground black pepper — to taste
10.00 ml	lemon juice
250.00 ml	fresh chillies — 573
250.00 ml	sunflower oil
30.00 ml	fresh thyme — chopped

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Method:

TARTLETS: Place flour in a large bowl. Rub in butter with your fingertips until mixture resembles breadcrumbs. Stir in sour cream. Combine with water, if necessary.
Wrap pastry in plastic wrap and chill for 30 minutes. Preheat oven to 190 ºC. Grease four 10 cm diameter tartlet pans (not loose-based).
Cut each tomato into 3 thick slices. Heat sugar over low heat until light brown (caramel). Divide between tartlet pans. Add origanum and tomato.
Roll out pastry to 5 mm thick and cut out four 11 cm rounds. Place pastry rounds over tomatoes, tucking edges down sides.
Bake for 20 to 30 minutes, or until golden. Cool slightly, then remove from pans by inverting onto plates.
MAYONNAISE: Blend egg yolks, mustard, seasoning and lemon juice in a blender until well mixed. Gradually add oils in a thin, steady stream, still pulsing, until thick. Stir in thyme. Chill.
Serve tartlets at room temperature, with mayonnaise and a dollop of pesto, if using.