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

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Comments

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charlottevsimmons's picture
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Really tasty. Would definately recommend

notmum's picture
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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
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very tasty

lauraneil's picture
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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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