To prepare the roma tomatoes – preheat oven to 100°C. Cut roma tomatoes lengthways in quarters and place on an oven tray with spanish onion. Drizzle with olive oil and season with salt and pepper. Bake for two to three hours or until slightly dehydrated. Remove from oven and set aside.
For the salad – toss lightly sautéed baby spinach leaves with olives, fetta cheese and roasted capsicum in a bowl. Drizzle salad with white balsamic vinegar and olive oil. Set aside.
For the tarte tatin – preheat oven to 200°C. Brush oven moulds (10 cm diameter) with olive oil and place five to six tomato pieces in each mould. Top with roasted onions. Cut four equal circles from each sheet of puff pastry. Press two circles together and place on top of each mould. Bake for ten minutes or until pastry is golden-brown. Set aside to cool.
On a plate, lift the moulds off the tarts and serve topped with salad.
1kg roma tomatoes
1 Spanish onion (thinly sliced)
1 red capsicum, roasted, peeled and cut into strips
10 kalamata olives, pitted and sliced
80g fetta cheese
50g baby spinach leaves
extra virgin olive oil
white balsamic vinegar
3 sheets puff pastry
sea salt and cracked pepper