Menu
Tomato & caramelised onion tart tatin

Tomato & caramelised onion tart tatin

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

Prep: 1 hr Cook: 25 mins

Moderately easy

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

    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

    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

    un-yun

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

  • 1 tsp sugar

    Sugar

    shuh-ga

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

For the pastry

  • 85g 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

    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

    Egg

    egg

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

For the tomatoes

  • 25g 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

    ol-iv oyl

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

  • 1 tsp 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

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

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)

mizzy999's picture

This was amazing! I now make it regularly to use up any tomatoes. It is lovely for lunch the next day with rocket leaves. It looks beautiful too when you serve it up!

lizziespain's picture
4

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!

iwashi's picture
5

This recipe is so easy and delicious!! thank you!

juliamccartney's picture
2

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
3

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
5

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
5

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
5

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
5

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
5

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

dimitraz's picture
5

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

jsandppark's picture
4

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
4

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.

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…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Good Food Apps

Download the BBC Good Food Recipes, tips & cooking tools app and get good food on the go.