Bacon Tarte Tatin with Cos Salad

Charmaine Lu -
  • 250g baby tomatoes, halved
  • 8 rashers of streaky bacon
  • 1 sheet of puff pastry
  • 1 egg, beaten
  • 100g aioli
  • ½ lemon, zest and juice only
  • 1 tsp Dijon mustard
  • 1 cos lettuce, leaves separated
  • Parsley, chopped
  • Preheat the oven to 200C. Grease a 23cm baking dish. Squeeze the excess liquid and seeds from the tomatoes and discard, then arrange the bacon and tomatoes over the base of the dish. Season well, and bake for 12 mins or until the bacon has started to crisp. Pop the puff pastry sheet over the top, tuck in the edges and brush with beaten egg. Bake for 20 mins, or until puffy and golden. Remove from the oven and set aside.
  • Meanwhile, mix the lemon juice and zest, mustard and aioli in a bowl. Invert the tart onto a serving plate, then serve topped with parsley and lettuce leaves and your aioli dressing on the side.
25 mins
4 serving