Tomato tarte tatin
  • Serves icon Serves 4
  • Time icon 10 minutes to make 25 minutes to cook

This vegetarian tomato tarte tatin recipe is a clever savoury twist on a classic French dessert.

Nutrition: per serving

Calories
229kcals
Fat
13.4g (6.5g saturated)
Protein
5.5g
Carbohydrates
21.4g (4g sugars)
Fibre
1.2g
Salt
0.5g
Calories
229kcals
Fat
13.4g (6.5g saturated)
Protein
5.5g
Carbohydrates
21.4g (4g sugars)
Fibre
1.2g
Salt
0.5g

Ingredients

  • 350g baby plum or piccolo tomatoes
  • Handful of fresh thyme sprigs, leaves picked, plus extra to serve
  • 1-2 tbsp aged balsamic vinegar
  • 375g pack all-butter puff pastry
  • Plain flour for dusting
  • 20g Parmesan, finely grated

Method

  1. Preheat the oven to 200°C/fan180°C/gas 6. Leaving the tomatoes whole, mix them with the thyme leaves, then spread evenly in a heavy-based ovenproof 24cm frying pan (see tip). Drizzle with the balsamic vinegar.
  2. Roll out the pastry on a lightly floured surface to a 30cm square, then cut out a rough circle a little wider than the top of the pan. (Discard the leftover pastry.)
  3. Sprinkle half the parmesan over the tomatoes, then top with the pastry, tucking the edges in well. Sprinkles with remaining cheese and bake for 20-25 minutes. Stand for a couple of minutes before inverting onto a plate. Add the extra thyme sprigs and serve with a salad.

delicious. tips

  1. To get the correct results here, make sure it’s the top of the pan that measures 24cm.

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Read what others say...

  1. I made this for supper and served with a salad as suggested. It was fantastic. Great flavour, though I did add some salt to the tomatoes before cooking. The only problem I had was the pastry ballooned and pushed some of the tomatoes together so it didn’t look as pretty. Not sure how to stop that but I did wonder if I pricked the pastry that might stop it. If anyone has any other ideas please let me know.

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