Speck and Cherry Tomato Tarte Tatin with Cos Salad

Steps

1. oven to 220°C. Grease and preheat a small baking dish (measuring about 23 x 20cm).
2. Drain all excess liquid from cherry tomatoes and lightly crush with a fork. In a medium bowl, toss drained tomatoes, speck and onion with a drizzle of olive oil. Season with salt and pepper.
3. Add mix to preheated baking dish and evenly spread to cover the base. Cook in oven for 10-12 minutes, until speck is starting to crisp. Remove from oven and carefully place pastry sheet over the top of tomatoes and speck, tucking edges under and around filling. Brush top of pastry lightly with egg.
4. Return to oven to cook for a further 15-18 minutes, until pastry is cooked and golden. Remove from oven and allow to sit for 2-3 minutes before carefully flipping out onto a clean board.
5. While tarte Tatin cooks, prepare cos salad. Peel courgette into long, thin ribbons, stopping when you reach the core (discard core); cut cos leaves in half lengthways; tear mozzarella into small pieces.
6. Toss all cos salad ingredients together in a medium bowl. Drizzle with a little olive oil and season to taste with salt and pepper. Cut speck and cherry tomato tarte Tatin in half.
7. place one half of speck and cherry tomato tarte Tatin onto a plate and top with picked basil leaves. Serve cos salad on the side and drizzle both with balsamic glaze.