Tomato Tarte Tatin – Originating in France, a tarte tatin is a dessert made (most commonly) with apples cooked on the bottom of a frying pan in a toffee syrup. The pastry cooks on top of the fruit and once baked, is inverted onto a plate so the fruit is on top with a thick, caramel-like sauce. Here, I’ve used tomatoes for a savory version for a light lunch served with a salad or an easy starter. Once made, this is best eaten soon after to stop the pastry from becoming soft.
Lovonis Lark
recipes + wellness
Tomato Tarte Tatin
Originating in France, a tarte tatin is originally a dessert made with apples. Here, I’ve used tomatoes for a savory version for a light lunch served with a salad or an easy starter
Servings: 4
- 1 sheet store-bought puff pastry 1/2, 17.3 oz/490g package, thawed according to package directions
- a little all-purpose flour for dusting
- 1/3 cup granulated sugar
- 1/4 cup water
- 1 tablespoon balsamic vinegar
- 1 lb small cherry tomatoes
- A good pinch sea salt & freshly ground pepper
- basil & oregano leaves for garnish
- Preheat oven to 400°F (200°C).
- Roll one sheet of pastry on a lightly floured surface until it’s large enough to cut a 9 1/2-inch circle from it. Cut the pastry & set aside, covered.
- Stir sugar & water together in an 8 to 8 1/2-inch ovenproof pan over medium-high heat until the sugar is dissolved. Boil, without stirring, for 5 minutes or until golden brown. Carefully add the vinegar; stir.
- Add the tomatoes, lightly pressing them down into a single layer. Sprinkle with salt & pepper.
- Remove from the heat. Lay pastry over tomatoes & tuck the edge down into pan. Cut 3 small slits in the pastry. Bake for 30 minutes or until pastry is golden brown. Let stand for 5 minutes.
- Place a plate over the top of the pan & very carefully invert the tarte tatin onto the plate. If any tomatoes stick to the pan, simple poke them back from where they came.
- Sprinkle with a little more salt & pepper. Top with herbs. Cut into wedges to serve.