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Tomato tarte tatin

• Janine Ratcliffe

Published: September 8, 2019 at 3:56 PM

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Serves 4

Easy

Total time: 1 hr and 15 mins

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Encase juicy cherry tomatoes in crisp, golden pastry to make this show-stopping savoury version of the classic French tarte tatin.

Vegetarian

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Try this tomato tarte tatin, then check our more tomato recipes, such as our tomato soup and tomato pasta. For more savoury tart inspiration, check out our beetroot tart tatin and shallot tarte tatin. For a sweet option, try our classic tarte tatin or pear tarte tatin.

Food writer Felicity Cloake says: 'This is inspired by a dish I was desperate to try at Cafe Les Philosophes in Paris, only to find they’d run out, so I decided to make my own. The pastry is a buttery shortcrust, as used at the Hotel Tatin, where the original dish was created – I think it soaks up the juices better. You can use 300g ready-made shortcrust if you prefer.'

Ingredients

Nutrition

• 30g butter

• 25g caster sugar

• 2 tbsp balsamic vinegar

• 2 cloves garlic

  finely sliced

• 1 tsp herbes de provence or thyme leaves

• 650g cherry tomatoes

• 1 tbsp capers

• a small handful basil leaves

PASTRY

• 210g plain flour

  plus extra for dusting

• 100g butter

  cold

• 1 egg yolk

Nutrition: per serving

• kcal527

  low

• fat29.7g

• saturates17.7g

• carbs54.3g

• sugars13.5g

• fibre4.4g

• protein8.2g

• salt0.8g

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Method

• step 1

  To make the pastry, put the flour and a good pinch of salt in a large bowl. Grate in the butter and rub it into the flour with your fingertips. Mix the egg yolk with 2 tbsp cold water and stir into the mixture to make a dough. If you need to add any more water to bring it together, do so very gradually. Shape into a disc, wrap and chill for 30 minutes.

• step 2

  Meanwhile, heat the oven to 200C/fan 180C/gas 6. Melt the butter in a 20-22cm ovenproof frying pan and stir in the sugar and vinegar. Simmer for 5 minutes or until thick and looking like caramel.

• step 3

  Take the pan off the heat and scatter over the garlic and herbs, then arrange the tomatoes in one layer in the pan (be careful as the caramel will be hot).

• step 4

  Roll out the pastry on a lightly floured worksurface until it’s about 1cm larger than the pan, then put it on top of the pan, tucking it in around the edges and cutting a few small vents in the top to let steam escape.

• step 5

  Bake for 35 minutes or until the pastry is golden, then run a palette knife round the edge and leave for 5 minutes. Hold the pastry gently with one hand and carefully tip the pan so any juices run out into a jug, then carefully invert the tart onto a lipped plate. Scatter with capers and basil, and serve the cooking juices alongside as a dressing.

Check out more of our best tomato recipes...

Authors

Janine RatcliffeFood director

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