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entertainingfoodFood & Drinkin the kitchen withkristina gillrecipes

in the kitchen with: petrina tinslay

by Grace Bonney

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Australian food photographers really need no introduction. If you’ve ever been mesmerized by an image of food, there’s an overwhelming probability that an Aussie was behind it. Award-winning (James Beard) photographer Petrina Tinslay, who gave us this week’s submission, is one of the great greats. If you’ve picked up one of the Australian Marie Claire series of books done by Donna Hay, you’re probably very familiar with Petrina’s work! There aren’t enough words to describe how lucky we are to have her participation in the column. We really wanted to wait until peak tomato season to run the recipe, but being caught between two hemispheres…we just ran it today! The recipe is so simple, I bet you’ll use it more than once when you don’t feel like dirtying too many dishes, or when you a dinner with someone you really need to impress but don’t want to risk any disasters. Whenever you choose to use it, make sure that your tomatoes are fabulous, whichever type you use. Remember to let us know when you try one of the ITKW recipes, make substitutions that work out well for you, or have any helpful tips that weren’t covered in the original post! –Kristina

This recipe appears courtesy of Michele Cranston.

CLICK HERE for the full Tomato Tarte Tatin recipe after the jump!

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Tomato Tarte Tatin

• 2 tablespoons balsamic vinegar
• 1 tablespoon sugar
• 8 sprigs thyme
• 30-35 small truss tomatoes
• 1 sheet frozen puff pastry

1 ball buffalo mozzarella sliced to serve
green salad to serve
extra virgin olive oil to serve

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Preheat oven to 200C. Heat vinegar, sugar and thyme in a 25cm ovenproof frypan over a medium heat. Simmer for 2-3 minutes, stirring until sugar dissolves, then add tomatoes. Reduce heat to low, then cover with a lid and cook for 10 minutes or until tomatoes begin to split. Remove from heat and allow to cool in pan. Place pastry over tomatoes and tuck the edges under a little, then transfer frypan to oven and bake for 20 minutes or until pastry is puffed and golden brown. Place a large serving platter over the top of the pan and flip upside down, so that the pastry sits on the platter with the tomato filling on top. Cut into wedges and serve with mozzarella slices and a green salad. Drizzle with olive oil and sprinkle with ground black pepper. Serves 6. Recipe ©Michele Cranston

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About Petrina

Australian photographer Petrina Tinslay has been shooting images around the globe for the last eighteen years. Her work is diverse and covers the areas of food, lifestyle, interiors, still life, portraiture and travel. Having photographed over 40 cookbooks however, food is a definite passion. Petrina has worked with such distinguished food writers including Britain’s Nigella Lawson and Delia Smith, USA’s Tyler Florence and Australia’s Michele Cranston, Bill Granger, Neil Perry and Donna Hay amongst many others.

Petrina’s work has appeared in magazine titles such as Travel & Leisure, Martha Stewart Living, Food & Wine, Real Simple and Gourmet and the Australian editions of Marie Claire , Vogue Living, Vogue Entertaining + Travel, Elle and Elle Cuisine.

A self-confessed ‘magazine-a-holic’, Petrina’s other passions include film, food and travel.

Why Petrina chose this recipe:

This recipe is an all time favorite recipe written by talented author and friend, stylist Michele Cranston. It’s striking simplicity is what I love about it. So rich in taste and flavor and about gorgeous fresh ingredients…. and so easy to make. Michele and I shot this mouth watering image together and got to eat it after…..A small perk of my job.

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