Cherry tomato tarte tatin

Sweet juicy cherry tomatoes are weighing down my tomato plants at home and I thought this simple recipe would be a crowd-pleaser over the summer. It is a famously classic technique with a summer twist.


Photo: Simon Lambert
Photo: Simon Lambert
Cherry tomato tarte tatin

Serves 6

500g cherry tomatoes
6 sprigs fresh thyme
2 Tbsp balsamic vinegar
2 tsp extra virgin olive oil
375g butter puff pastry
20g parmesan or feta cheese (optional)
cracked black pepper

Heat the oven to 200degC.

Place the whole tomatoes, thyme leaves, balsamic vinegar and oil in a small bowl and stir to combine. Season lightly with sea salt and cracked pepper.

Tip the tomato mixture into a 24cm heavy-based, ovenproof frying pan. Spread the tomatoes so that they are level and cover the base of the pan evenly.

Roll the pastry out so you get the diameter slightly bigger than your pan.

Scatter half the parmesan cheese over the tomatoes.

Lay the pastry over the pan and tuck the edges into the pan so that when it gets turned out it will have formed a slight crust up the sides of the pan.

Place the pan in the oven and bake for 20-25 minutes, until the pastry is puffed up and golden.

Remove from the oven and leave to stand for a couple of minutes before carefully inverting on to a plate.

Serve warm with a crisp green salad.

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