Tomato & caramelised onion tart tatin

Tomato & caramelised onion tart tatin

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(19 ratings)

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Cooking time

Prep: 1 hr Cook: 25 mins

Skill level

Moderately easy

Servings

Serves 4

A vegetarian and savoury version of tart tatin - perfect for a light supper

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
625
protein
12g
carbs
46g
fat
45g
saturates
29g
fibre
4g
sugar
3g
salt
1.57g

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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Method

  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.

Recipe from Good Food magazine, October 2002

Comments, questions and tips

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Comments

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lizziespain's picture
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Made this to test out my new Tarte Tatin tin (which I had been searching for for years!). Really lovely flavours but I would change a couple of things next time I make it. First, I would use less butter/oil. Secondly, I would double the quantity of onion as it reduces to virtually nothing! Lastly I would make a smaller quantity of pastry as I found it too much for my 23 inch tin. Worth making though!

4gertie's picture

I have just made this for my husband as a "no meat day" recipe. I did wonder about the amount of butter and oil used, as it did look very greasy before I put the pastry on. Has anyone tried this recipe and reduced the amount of fat used? I'ts a personal preference I guess!

muriel131's picture

Very tasty

iwashi's picture
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This recipe is so easy and delicious!! thank you!

juliamccartney's picture
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Looked a bit of a mess on the plate. Quite tasty but too much liquid. I found that the pastry went very soggy and was uncooked in places even though I followed all the instructions. Won't bother again - prefer the James Martin recipe with shallots and goats cheese.

mbennett's picture
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Likewise, I don’t have a tatin tin, so I cooked the ingredients in a frying pan and then stacked them up in a sponge tin. When I turned it out it was just like the picture. I used whatever tomatoes where growing in the garden and served it with green salad and a potato tortilla. Went down well as lunch for friends, it wasn’t so good the next day though, so make it and eat it.

sandrab123's picture

Have not made this yet; it looks interesting. What did others serve it with? Any ideas please?

nugenru's picture
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Have been making this on and off since 2002 (still have the page torn out from the magazine). Add some sundried tomatoes as well. Always a great success.

justinesmith9's picture
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great recipe - used cherry and cherry plum tomatoes and it is simply delicious - great for work lunches and I will be making again for sure

kblacey's picture
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Added some sun dried tomato strips & used cheddar in the pastry as hadn't got any parmesan. Scrummy. Even my daughter liked it and she doesn't like tomatoes!

galwaygirly's picture
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Have made this twice so far & will definitely be making it again. It is just sooo tasty. Thank you for the great recipe.

kmmcanderson's picture
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this was lovely! we only had lemon thyme in but that was just so gorgeous and fresh tasting!

dimitraz's picture
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Wonderful! Although I made it a little different than tatin style, it was gloriously tasty! thanks!

jsandppark's picture
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Sarah june 17 2010
Made this recipe as the bbc food printed it was delicious

I will keep using this recipe

lajoya's picture

can you freeze this do you think?

bertiepippin's picture

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!

angie1967's picture
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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.

sarah-emily's picture

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!

gateway1's picture

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.

charlottevsimmons's picture
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Really tasty. Would definately recommend

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