Tomato Tarte Tatin and Baby Marrow/Feta fritters

This tasty little tart has to be the easiest treat in town. It takes minimal effort, is dairy free and is versatile size wise, so you can make tiny bite sized treats or meal sized portions. The fritters don't have to accompany it at all, they are yummy as a meal on their own. Be impressed, the greens are from the garden, so do what you will to impress:)

                                                  Tomato Tarte Tatin
Serves 10 snack size, 4 dinner size
1 red onion, sliced
2Tolive oil or 2T butter
2T red wine vinegar
250g baby tomatoes halved
salt and pepper
1T oregano leaves
400g puff pastry

Preheat oven to 200C. Over medium heat, cook onions in oil/butter till starting to soften, add vinegar, reduce heat and cook till nicely caramelized, stirring occasionally. remove from pan, add tomatoes to pan and fry until slightly brown - fairly high heat. Season and add half the oregano leaves Grease muffin pans or small tartlet pans with butter. (I prefer to line with foil and grease the foil as it allows you to remove the tartlets with more ease, but it adds to the schlep!) Place the tomatoes, cut side down first, top with 1T onion. Cut pastry circles to fit pans and press down quite firmly around the edges. Bake for 15 minutes or until golden. Remove and turn tartlets over and sprinkle with remaining oregano.

                                              Marrow,Feta and pine nut Fritters
Serves 4
Olive oil for frying
Sliced lemons for serving
Batter:
10 baby marrows, grated
3 spring onions, chopped
50g pine nuts, toasted
100g feta, crumbled
2T coriander, chopped
2 eggs
70g self-raising flour
salt

Mix all batter ingredients together, drop dollops in hot oil and fry till golden. Drain and serve with lemons.