My Food Bag have been using Lodge Cast Iron in their test kitchens for years. The consistency of Lodge, the durability and versatility makes for a great tool in preparing and photographing the delicious My Food Bag recipes each week.

Cooking a tarte tatin in a cast-iron skillet means it can go straight from the stovetop to the oven, without having to dirty any other dishes in between. You’ll be left with deliciously jammy tomatoes, flaky golden pastry and minimal clean-up. This recipe was cooked in a Lodge 26cm skillet.

INGREDIENTS:

• 1 Tbsp butter1 drizzle of olive oil
• 750g cherry tomatoes
• 1 Tbsp balsamic vinegar
• 1 Tbsp brown sugar
• 1 square sheet puff pastry

To serve:

METHOD:

1. Preheat oven to 220°C (or 200°C fan bake).
2. Melt butter and olive oil in a 26cm Lodge Skillet on high heat. Add tomatoes to pan and cook on high heat for 6-7 minutes, shaking the pan gently every now and again, until tomatoes have burst and the juices have thickened slightly. Season with salt and pepper.
3. Add balsamic vinegar and brown sugar to pan. Allow to cook for about 1 minute, until balsamic has reduced.
4. Trim the corners of the pastry so it fits the pan. Place pastry on top of the tomatoes in the pan and tuck the edges down around the inside of the pan. With a fork, prick the top of the pastry a few times.
5. Bake for 12-15 minutes or until the pastry is puffed and golden.
6. Remove tart from oven, let it sit for a few minutes and run a knife around the edge to release the pastry from the pan. Carefully turn out onto a plate. Prep mozzarella and basil.
7. Serve tomato tarte tatin topped with mozzarella and basil.