Tomato & caramelised onion tart tatin

Tomato & caramelised onion tart tatin

  • 1
  • 2
  • 3
  • 4
  • 5
(21 ratings)

Prep: 1 hr Cook: 25 mins

More effort

Serves 4
A vegetarian and savoury version of tart tatin - perfect for a light supper

Nutrition and extra info

  • Vegetarian

Nutrition:

  • kcal625
  • fat45g
  • saturates29g
  • carbs46g
  • sugars3g
  • fibre4g
  • protein12g
  • salt1.57g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    For the caramelised onions

    • 50g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 1 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 1 large onion, cut into thin wedges
      Onion

      Onion

      un-yun

      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 1 tsp sugar
      Sugar

      Sugar

      shuh-ga

      Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

    For the pastry

    • 85g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 175g self-raising flour
    • 50g Parmesan, finely grated
      Parmesan

      Parmesan

      parm-ee-zan

      Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

    • small handful fresh thyme leaves
    • 1 large free range egg yolk
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    For the tomatoes

    • 25g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 1 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 1 tsp sugar
      Sugar

      Sugar

      shuh-ga

      Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

    • 1 fat garlic clove, thinly sliced
    • 5 plum tomato, halved lengthways
    • several sprigs of thyme

      Thyme

      This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

    • 300g pkt cherry tomatoes

    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.

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.

    Comments (24)

    charlottevsimmons's picture
    5

    Really tasty. Would definately recommend

    notmum's picture
    5

    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!

    lauraneil's picture
    5

    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.

    Pages

    Questions (0)

    Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

    Be the first to ask a question about this recipe…

    Tips (0)

    Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

    Be the first to suggest a tip for this recipe…