TOMATO TARTE TATIN
You've heard of apple tarte tatin, but have you ever heard of tomato tarte tatin? This gorgeous savoury tart makes the most perfect lunch or vegan starter. And don't tell anyone… but it's secretly easy!
- 300 g block puff pastry most are vegan, but do check
- 3 tbsp vegan butter
- 500 g baby tomatoes
- 50 g golden caster sugar
- 2 tbsp sherry vinegar
- 1 tbsp balsamic vinegar
- 2 sprigs of thyme leaves picked
- sea salt & freshly ground black pepper
Heat the oven to 180°c (fan-assisted)/390°f/gas 6.
Roll out the block of puff pastry to a 4mm-5mm thickness and cut out a circle the same size as the top rim of a large heavy-bottomed frying pan (it needs to be ovenproof – cast iron is perfect here). Refrigerate the pastry circle for use later.
Heat the same frying pan over a low heat and add the butter. Once melted, add the whole baby tomatoes, golden caster sugar, sherry vinegar, balsamic vinegar and a good pinch of salt and stir well to combine. Simmer for 4-5 minutes, or until the liquid has reduced into a thin caramel. Remove from the heat.
Arrange the tomatoes evenly in the base of the pan and scatter over the thyme. Cover the tomatoes with the chilled puff pastry circle and tuck it in around the edges. Prick the pastry several times with a knife, then bake for 25-30 minutes, or until puffed and golden.
Once you have removed the pan from the oven, allow the tart to cool for 5 minutes, then working quickly, carefully turn the tarte tatin out onto a board. Finish with a good crack of black pepper and serve with a few spoonfuls of vegan soft cheese, if you like.
Having a moment for tomatoes? Try my Garlic & Tomato Confit Toast too.