Tomato Tarte Tatin

Method

1. Preheat oven to 200°c. Allow pastry to thaw slightly then trim to a 24cm round.
2. Place a 22cm ovenproof frying pan over medium heat. Add sugar and 1/4 cup water. Stir once, then cook for 5 minutes or until sugar turns to caramel. Carefully add vinegar and stir to combine.
3. Arrange tomatoes in caramel in a single layer and season with salt and pepper. Lay pastry over and tuck edges down into pan. Cut three slits in centre of pastry to allow steam to escape.
4. Bake for 30 minutes or until pastry is golden. Remove from oven and stand for 5 minutes.
5. Place a serving plate over pan. Hold firmly against pan and carefully flip pan over to turn tarte out. Serve garnished with basil and oregano.