Recipe Review Tomato Tart Tatin page 115 For Food's Sake

[JulieO]

Judy, I can only find them in Coles these days and so buy a few at a time to keep in the freezer.  For things like this I find it better than the thinner sheets that I use for other things. They take a while to defrost though. 

I'll show you a photo, though it's not a very good one as I was rushed and just quickly took one, didn't get the best angle.  

[mcmich]

That looks really good Julie. It's the first time I have ever made puff pastry and think I will go with Donna Hays philosophy -
Life's too short to make puff pastry.
It was a nice cool day and I stuck to the recipe. It didn't start to fall apart until it went into the oven. I will use a block of pastry next time so I roll it out to the required thickness.

[JulieO]

Thanks for that Mcmich, it was one of those instances though where it tasted better than it looked.   

I totally agree with Donna. 

[Lucyluu]

I made this yesterday as part of our Christmas lunch. It was really yum. Used two layers of frozen puff pastry,  Brushed in between with some melted butter. I used truss tomatoes and sliced each one into three.
Not bad considering I just got the book for Christmas.
Thanks Tenina.