Tomato & caramelised onion tart tatin

Recipe uploaded by

Angela Nilsen

5 ratings

Recipe by Angela Nilsen

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1. Heat the butter and oil in a frying pan until the butter has melted. Cook the onion over a medium heat for about 10 minutes until beautifully golden, stirring often. Stir in the sugar and cook for another couple of minutes. Tip the onion and juices into a bowl and set aside. Preheat the oven to 200C/gas 6/fan 180C.
2. For the pastry, rub the butter into the flour to make fine crumbs. Stir in the parmesan, thyme and a pinch of salt. Add the egg yolk and 2 tbsp cold water, then mix to make a dough. Wrap in cling film.
3. For the tomatoes, heat the butter and oil in a 20cm tart tatin tin on the hob until quite hot. Stir in the sugar and garlic, then put in the plum tomatoes cut-side down with a few thyme sprigs, and sizzle for no more than 1 minute. Scatter in the whole cherry tomatoes and tuck in a bit more thyme. Take off the heat and spread the onions on top. Season with salt and pepper.
4. Roll out the pastry until it's slightly bigger than the top of the tin. Lay it over the onions and tuck any excess down the sides.
5. Bake on a baking sheet for 25 minutes until golden. Cool for 5 minutes, invert a plate over the top and upturn the tart onto it. Scatter with extra thyme and black pepper.

625 kcalories, protein 12g, carbohydrate 46g, fat 45 g, saturated fat 29g, fibre 4g, salt 1.57 g

Latest comments and suggestions

• laura

  15 February 2008

  laura commented on this recipe

  This dish was so tasty, we had a friend stopping who's vegetarian so hought id cook something different and everyone loved it, i was dreading turn it onto the plate but it was so easy and looked lovely, definatly going to make it again.

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• laura

  15 February 2008

  laura rated and commented on this recipe

  

  very tasty

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• sally

  07 April 2008

  sally rated and commented on this recipe

  

  This was really good, I loved the pastry which was a bit like a cross between a pastry and a dough being made with the self raising flour, loved it and will definitely make again!

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• csimmons

  29 March 2009

  csimmons rated and commented on this recipe

  

  Really tasty. Would definately recommend

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• Jimbo

  15 June 2009

  Jimbo commented on this recipe

  I really want to make this recipe but do not have a tart tatin tin,can I substitute with anything else. Would appreciate your help.

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• Sarah-Emily

  16 June 2009

  Sarah-Emily commented on this recipe

  Jimbo you could use a small oven proof frying pan, I've made other tart tatins in a pan, and occationally a cake as well! Making the above recipe for dinner tonight, can't wait!

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• Alfiemoon

  03 July 2009

  Alfiemoon rated this recipe

  

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• angie baby

  31 July 2009

  angie baby rated and commented on this recipe

  

  have made this twice and both times it was delicious. if you love caramelised onions and tomatoes, then this will be a hit with you.

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• Valerina

  12 August 2009

  Valerina commented on this recipe

  I will be making this for Sunday lunch as we shall be having visitors. Anything i have tried by Angela Nilsen has turned out perfectly. If you doubt me, try her ultimate Meringues!

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• Lindsay Ostervig

  13 August 2009

  Lindsay Ostervig commented on this recipe

  can you freeze this do you think?

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Ingredients

FOR THE CARAMELISED ONIONS

• 50g butter
• 1 tbsp olive oil
• 1 large onion , cut into thin wedges
• 1 tsp sugar

FOR THE PASTRY

• 85g butter
• 175g self-raising flour
• 50g parmesan , finely grated
• small handful fresh thyme leaves
• 1 large free range egg yolk

FOR THE TOMATOES

• 25g butter
• 1 tbsp olive oil
• 1 tsp sugar
• 1 fat garlic clove , thinly sliced
• 5 plum tomatoes , halved lengthways
• several sprigs of thyme
• 300g pkt cherry tomatoes

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 1 hr

Cook 25 mins

Vegetarian

Ingredients

FOR THE CARAMELISED ONIONS

• 50g butter
• 1 tbsp olive oil
• 1 large onion , cut into thin wedges
• 1 tsp sugar

FOR THE PASTRY

• 85g butter
• 175g self-raising flour
• 50g parmesan , finely grated
• small handful fresh thyme leaves
• 1 large free range egg yolk

FOR THE TOMATOES

• 25g butter
• 1 tbsp olive oil
• 1 tsp sugar
• 1 fat garlic clove , thinly sliced
• 5 plum tomatoes , halved lengthways
• several sprigs of thyme
• 300g pkt cherry tomatoes

625 kcalories, protein 12g, carbohydrate 46g, fat 45 g, saturated fat 29g, fibre 4g, salt 1.57 g

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