Tomato tarte tatin

1hour 45 minutes



This tasty tart is ideal as a part of a picnic. Sweet tangy with a crisp puff pastry bottom

Tomato tarte tatin


You will need an oven proof non-stick omelette sized pan.

Cut your tomatoes in half and place in roasting tin seeds up

Season with salt and pepper

Cook at 140C for 45 minutes to remove as much moisture from the tomatoes as possible.

Allow them to cool enough so you can handle them. Increase oven temperature to 180C

Grease your omelette pan with a little olive oil

Mix vinegar and sugar, pour into the bottom of omelette pan

Cover the bottom with the tomato halves seeds side down this time, as you are making it upside down

Cut a circle of puff pastry big enough to cover the tomatoes and lay it on the top

Place in the oven for 15 -20 minutes until the puff pastry is cooked

Allow to cool in the pan for 5 minutes

Place a plate on top of the pan.

Use a cloth to hold the handle and hold the plate on the top.

Flip the pan over so the pastry is on the bottom, and it is sat on the plate.

Garnish with fresh basil leaves

Serve warm or cold as part of a picnic or with salad


Ingredients for 1 tart or 2 portions

350g Tomatoes

1/2 Tbsp Balsamic vinegar

1Tbsp Caster sugar

Puff pastry (I used the pre-rolled sheet from a supermarket)

Basil for garnish