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Tomato tarte tatin

Tomato Tarte Tatin

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

The classic upside-down tart gets a summery, savoury makeover. These flavours work beautifully with a griddled salad - serve both at an al fresco picnic or barbecue. Using different types of tomatoes (we've gone for red and yellow cherry toms) adds to the wow factor.

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Ingredients

  • 600g mixed tomatoes, cut in half and deseeded
  • 1 red onion, finely sliced
  • 30g butter
  • 3 tsp olive oil
  • 2 cloves garlic, crushed
  • 2 tsp light brown sugar
  • 2 tsp balsamic vinegar
  • 2 tsp thyme
  • 375g block puff pastry
  • 1 handful plain flour, for dusting

Method

Step 1

Preheat oven to 200°C/180°C fan/gas 6. Make sure the tomato seeds are all removed – this will stop your pastry getting soggy.

Step 2

Toss the onion and tomatoes in the olive oil and season with a little salt and pepper. Put out in a single layer on a baking sheet and roast for 20 mins, until the tomatoes have dried out slightly, and the onions are golden.

Step 3

Melt the butter in a 24cm non-stick, ovenproof frying pan. Add the garlic and fry for 1 min before adding the sugar and balsamic vinegar. Stir and allow to lightly caramelise.

Step 4

Remove from the heat, sprinkle over the thyme and lay the tomato mixture in a single layer in the pan, tucking together tightly so as not to leave any spaces in between.

Step 5

Increase the oven temperature to 220°C/200°C fan/gas 7. Roll the pastry on a lightly floured surface into a circle slightly larger than the pan – about 26cm wide.

Step 6

Carefully lay the pastry over the tomatoes, tucking the excess down the sides. Prick the pastry all over with a fork. Transfer to the oven and bake for 20-30 mins, until golden and crisp. Let it sit for 10 mins, run a knife around the edge and carefully turn out onto a plate. Scatter with basil leaves and serve in slices.

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