Slow-roast tomato tatin

Slow-roast tomato tatin

By Sarah Cook
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(4 ratings)
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Prep: 20 mins Cook: 50 mins

Easy

Serves 6

Make a savoury tarte tatin with sweet and sour-slow cooked tomatoes on a crisp puff pastry base

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal307
  • fat19g
  • saturates9g
  • carbs29g
  • sugars8g
  • fibre2g
  • protein5g
  • salt0.6g
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Ingredients

  • 25g butter
    Butter

    Butter

    butt-err

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

  • splash of good 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…

  • 800g medium and small mixed tomato, halved across the middle and seeds roughly scooped out
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 tbsp light soft brown sugar
  • 1 tbsp red wine vinegar
  • 1 tbsp fresh thyme leaves or oregano, plus extra to serve
    Oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 375g block all-butter puff pastry
  • plain flour, for dusting

Method

  1. Heat oven to 220C/200C fan/gas 7. Melt the butter with a splash of olive oil in your widest frying pan. Add the tomatoes, skin-side down, in a single layer (you can do this in 2 batches if they won’t all fit) and cook over a low heat until they release their juices. Lift out with a slotted spoon and rearrange in a tart tin (roughly 23cm), skin-side down – cram them in as they will shrink a little and you don’t want any gaps. Add the sugar and vinegar to the pan, and cook until the pan juices are reduced and syrupy. Drizzle over the tomatoes in the tin, then scatter with the oregano or thyme and season.

  2. Roll the pastry out on a lightly floured surface to a good 25-26cm round. Lay on top of the tomatoes, and tuck the edges down. Use a fork to prick holes all over the pastry – this will help the steam to escape.

  3. Sit the tart tin on a flat baking tray and bake for 30 mins or until the pastry is golden brown and crisp. Let the tart sit for 10 mins, then run a knife round the edge to release the pastry. Carefully flip the tart over onto a serving plate or board and scatter with more herbs to serve.

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Comments, questions and tips

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Mordecai33
10th Apr, 2017
4.05
Such a lovely recipe. Everyone loved it and it's even good cold the next day. Will try with balsamic vinegar or caramelised onions next time. Would also be good with goats cheese or feta crumbled on top.
mkouimtzi
15th Aug, 2014
5.05
Absolutely fantastic! Used balsamic instead of red wine vinegar. Had it with some feta cheese crumpled on top and green salad. Looked and tasted amazing
jzleslie
22nd Jun, 2014
2.05
This was tasty but very soggy - the pastry was floating on top when I took it out of the oven! I forgot to prick the pastry to let the steam out but I suspect that the real problem was that I didn't cook the tomatoes for long enough to release all the juices at stage one. I don't think I'd try this one again.
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