Tomato Tarte Tatin is a savoury derivative from the famous caramelised apple up side down tarte which is the best known and original Tarte Tatin. Of course, the original recipe has been made with other sweet fruits : One of Jamie Oliver offering is the delicious caramelised Banana Tatin.
But when it comes to savoury Tarte Tatin, one caramelised ingredient is not enough to pleasure the papilles. This is why the Tomato Tarte Tatin has herbs, cheese and balsamic vinegar
This Tomato Tarte Tatin is perfect dish to cook while baby tomatoes are plentiful, it is a great starter for these warm summer days but can also be the main dish for a quick dinner.
It can be adapted to be baked in individual cases, if so adjust the oven temperature : increase it a little as there are more juices encased and they need to be soaked up.
Tomato Tarte Tatin Recipe
serves 4-6
Ingredients:
- 2 tbsp balsamic vinegar
- 2 tbsp caster sugar
- 1 tbsp thyme leaves
- finely chopped
- 400g cherry tomatoes
- 1 sheet ready-rolled puff pastry
- cut to fit over a 20cm/8in ovenproof flan or quiche dish
- 100g mozzarella
- goat’s cheese or Parmesan shavings
- Fresh basil leaves
- to garnish
- 2 tbsp olive oil for drizzling
Method:
Preheat the oven to 200C/gas mark 6 and grease an ovenproof quiche or flan dish with a little butter and set aside.
- Put the balsamic vinegar, sugar, and thyme into a nonstick frying pan and heat until the sugar has melted. Bring to boil. Add the tomatoes and stir until they are completely coated with the syrup. take the frying pan off the heat and set it aside to cool.
- Arrange the tomatoes in the bottom of the buttered dish and drizzle the sauce on top. Unroll the puff pastry and flatten out slightly with a rolling pin. Cute out a round slightly larger than the buttered dish. Place the circle of pastry on top of the tomatoes. Trim the edges or tuck them down the sides of the dish.
- Bake the tart in the preheated oven for 25 minutes, or until it is well risen and golden brown. Place a large serving dish upside down on top of the tart dish and carefully turn it upside down so that the tomatoes are on top, protecting your hands with a thick towel.
- Tear the mozzarella cheese into small pieces and sprinkle over the tomatoes. Garnish with a few leaves of fresh basil and serve drizzled with a little olive oil.
Fat 28g - Carbs 40g - Energy 437Kcal - Protein 9g - Sodium 3g - Fibre 3g
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