105 Oven setting: CircoTherm® METHOD Preheat oven on CircoTherm® to 100°C. Serves: 4 Preparation time: 20 minutes Cut tomatoes in half and season with salt and pepper. Cooking time: 3 hours 50 minutes Place on oven tray with garlic and thyme. Drizzle with Level of difficulty: Medium 1 tablespoon olive oil. Cook in oven for 3 hours. Remove and set aside to cool. Meanwhile to caramelise the onions, place in a INGREDIENTS frypan with remaining oil and cook over low heat for 10 mixed heirloom tomatoes 20 minutes, stirring occasionally, until deep golden Sea salt and freshly ground pepper in colour. Remove and drain in colander to remove 4 tbsp olive oil, divided excess liquid. 2 cloves garlic Increase oven temperature to 180°C. 4 sprigs fresh thyme 3 red onions, finely sliced Prepare a large springform cake pan, approx. 26cm 1 sheet good quality puff pastry diameter. Line with baking paper. Marinated goats feta, to serve Place tomatoes, cut side down, in the pan, to cover the Fresh rocket, to serve surface. Place onion on top in a layer. Roll out pastry and trim to the size of the pan. Place over the tomatoes, fold and tuck in around the edges. Pierce all over with a fork. Place in oven and cook for 50 minutes until golden brown. Set aside to cool slightly, then remove springform pan sides and place a serving platter on top. Invert, then remove pan base and baking paper. Sprinkle with feta and rocket and serve. Serve warm. Tomato tarte tatin THE NEFF AUSTRALIA COOKBOOK MAINS