Bacon, Thyme, and Onion Tarte Tatin

Preparation time: 15 minutes

Cook time: 38 minutes

Nutrition facts (per serving): 273 cal (13g fat, 8g protein, 2g fiber)

This mix tastes amazing, and it’s super simple and easy to cook. It’s great for all pizza lovers.

Ingredients (6 servings)

2 tablespoons olive oil

6 small eschalots, halved

7 ounces streaky bacon rashers, halved

1/4 cup caster sugar

2 teaspoons balsamic vinegar

1 tablespoon fresh thyme leaves

9 ounces cherry truss tomatoes

1 sheet frozen puff pastry, thawed

½ ounce baby rocket or arugula

1-ounce creamy bleu cheese, crumbled

Preparation

At 392 degrees F, preheat your oven. Add and heat about half of the oil in a large skillet over medium-high heat. Cook the eschalot, turning, for 5 minutes until soft. Transfer to a bowl. Sauté bacon for 3 minutes until crispy. Drain on a paper towel. During this time, add the sugar to a heavy-based skillet. Place over high heat. Cook until the sugar dissolves and caramelizes. Remove it from heat. Add 1 1/2 tablespoons water and vinegar. Set aside until it bubbles.

Arrange the eschalot and bacon over caramel. Drizzle half of the thyme. Layer a baking sheet with parchment paper. Place the tomatoes on a tray. Drizzle with the remaining oil. Season with salt and black pepper. Cover the pan with pastry, tucking in edges to form a circle. Bake, adding tomatoes to oven halfway through cooking time, for 25 minutes until golden and puffed. Stand for 5 minutes. Flip onto a serving plate with sides. Sprinkle with the remaining thyme. Top with rocket/arugula and cheese. Serve warm with tomatoes.