Tomato tarte tatin
Serves: 4 as a main, 6 as a starter
Prep time: 30 minsTotal time: 
Recipe photograph by Martin Poole
Tomato tarte tatin
Nowadays, we eat tomatoes all year round, but if you want that intense fragrance and flavour, then enjoying special varieties of seasonal British tomatoes will really give your meal extra pizzazz. This colourful tarte tatin is a great way to showcase the delicious flavour of a good-quality British tomato. Served with a simple green salad, it’s the perfect sunny-day supper. Recipe by Andrew Bille
Serves: 4 as a main, 6 as a starter
Prep time: 30 minsTotal time: 
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Nutritional information (1 of 4 portions)
Calories
288Kcal
Fat
16gr
Saturates
7gr
Carbs
28gr
Sugars
11gr
Fibre
4gr
Protein
5gr
Salt
0.6gr
Ingredients
- 1 x 320g sheet ready-rolled puff pastry*
- 1 tbsp olive oil
- 10-15 small shallots, peeled (but left whole)
- 500g-750g Taste the Difference Best of British cherry tomatoes
- 1 tbsp sugar (any type)
- 1 tbsp balsamic vinegar
- a few sprigs of fresh thyme, leaves picked, plus extra to garnish
To serve
- wild rocket or salad leaves
Step by step
Waste not
Bake any pastry trimmings until crisp (sprinkling with some seeds or grated cheese first), then store in a jar, ready to scatter over soups or salads as ‘croutons’.
- Unroll the sheet of pastry then take an ovenproof frying pan (about 22cm base diameter), upturn it onto the pastry and cut out a circle that’s the size of the top of the pan (if the pastry isn't quite wide enough, roll it out a little further first). Chill the pastry in the fridge until needed.
- Now place the pan over a medium heat with 1 tablespoon of olive oil. Once hot, add the shallots and gently brown for about 10 minutes, shaking the pan occasionally, then transfer to a plate.
- Add enough cherry tomatoes to the pan so that the whole base of the pan is covered. Season with salt and pepper then cook for 8-10 minutes until the cherry tomatoes start to soften and release their juices but are still holding their shape. Remove to the plate to cool a little. Meanwhile, preheat the oven to 220°C, fan 200°C, gas 7.
- Add 2 tablespoons of water to the tomato juices in the frying pan, followed by the sugar and balsamic vinegar. Bubble for about 3 minutes on a medium-high heat until slightly syrupy, then remove the pan from the heat. Return the shallots and tomatoes to the pan and scatter over the thyme leaves.
- Lay the pastry circle over the tomatoes and tuck in the edges. Pierce the pastry with several holes to allow steam to escape then bake for 30 minutes.
- Remove the pan from the oven and allow to cool for 5 minutes. Using a silicone spatula, gently and carefully release the pastry from the edges of the pan then quickly invert the tart onto a serving plate. Garnish with a little extra thyme leaves and cut into wedges to serve, with rocket or other salad leaves. *Check your pastry is dairy-free if required.
