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Tomato & caramelised onion tart tatin

Tomato & caramelised onion tart tatin

A star rating of 4.5 out of 5.22 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 4

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

  • Vegetarian
Nutrition:
NutrientUnit
kcal625
fat45g
saturates29g
carbs46g
sugars3g
fibre4g
protein12g
salt1.57g
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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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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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Overall rating

A star rating of 4.5 out of 5.22 ratings
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