Artichoke Tarte Tatin with Rainbow Chard, Smoky Tomato & Olive Crumb

Name: Artichoke Tarte Tatin with Rainbow Chard, Smoky Tomato & Olive Crumb
Yield: Serves 4
Cuisine: British
Ingredients: 6 roma tomatoes; 1 egg yolk, lightly whisked; 215 g (1 cup) caster sugar; 2 fresh thyme sprigs, leaves picked; ½ tsp liquid smoke; 2 tbsp lemon extra virgin olive oil; 500 ml (2 cups) shiraz red wine vinegar; 14 marinated globe artichoke hearts, halved lengthways; 1 bunch rainbow chard (see tips); 4 x 17 cm sheets frozen puff pastry, just thawed; 145 g (1 cup) pitted kalamata olives, drained; 125 ml (½ cup) bois boudran; Sea salt flakes and freshly cracked black pepper, for seasoning; 6 garlic cloves, thinly sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Boronia Kitchen

By Simon Sandall

Published 2023

About

Ingredients

145 g (1 cup) pitted kalamata olives, drained
1 bunch rainbow chard (see

Oceania
Europe
United Kingdom
Australia
Sydney
Fish course
Lunch
Pescatarian
Mediterranean

Method

Begin with making an olive crumb. Use paper towel to pat the olives dry. Evenly spread over a dehydrator tray. Dehydrate at 60°C overnight or until dried (see tips). Coarsely crush and set aside until required.
Next, make the semi-dried tomatoes. Preheat oven to