Mediterranean Vegetable Tatin

Serves 4/6

Preparation and Cooking 45 minutes

• 1 tablespoon olive oil
• 1 red onion, chopped
• 2 cloves garlic, thinly sliced
• 1 red or orange pepper, deseeded and cut into 2cm pieces
• 350g (12oz) courgettes, topped and tailed, cut into 1cm slices
• 1 tablespoon red wine vinegar
• 1 tablespoon soft brown sugar
• 225g (8oz) cherry tomatoes
• 1 tablespoon fresh chopped parsley
• 1 tablespoon fresh chopped marjoram
• salt
• freshly ground black pepper
• 225g (8oz) ready made puff pastry
• 125g (4oz) feta or mozzarella cheese

Oven: 200°C/400°F/Gas 6, Pre-heated
1. Heat the oil in the tatin dish add the red onion, garlic and pepper. Fry gently until they are beginning to soften. Add the courgettes and fry, stirring, for a further minute.
2. Add the red wine vinegar and sugar. Cook until the juices in the dish are beginning to go syrupy.
3. Remove from the heat, add the tomatoes, herbs and plenty of seasoning. Cool slightly.
4. Roll the pastry to a circle the same size as the top rim of the dish. Lay over the vegetables, pushing the edges down around them. Make two or three steam holes in the pastry.
5. Bake at the top of the oven for 20-25 minutes, or until the pastry is puffed and golden brown.
6. Cool in the dish for 5-10 minutes before loosening around the edge with a knife. Invert on to a large serving plate.
7. Dice the cheese and sprinkle over the top just before serving.
8. Bon Appétit!