Easy to make tomato tarte tatin recipe

Normally you’ll find apple tarte tatin on the menu but there’s a abundance of tasty tomatoes about so we decided to try an tomato Tarte Tatin instead.

What is a tarte tatin?

It is believed that the Tarte Tatin was created accidentally at the Hotel Tatin in Lamotte-Beauvron. Two sisters ran the hotel, Stephanie and Caroline Tatin.

Stephanie Tatin had a busy day cooking and had left apples cooking in butter and sugar got too long. She tried to rescue the dish by placing the pastry base on top of the apples and putting the whole pan in the oven. Turning the tart upside down when serving. Guests were impressed with this new dessert and it stayed on the menu.

What other fillings can be used?

Pears, peaches, pineapple, tomatoes,and vegetables such as onion.

We used large tomatoes, so four chopped in half was enough to fill our 24cm cast iron frying pan. So depending on the size of your cooking pan, is the amount of tomatoes to use.

Tomato Tarte Tatin Recipe

Ingredients

4 large tomatoes
2 tbsp olive oil
2 garlic cloves, peeled and very finely sliced
3 sprigs fresh thyme, leaves picked
25g sugar
30g butter
2 tbsp balsamic vinegar
400g puff pastry
capers for garnish

Method

Pre-heat the oven to 200C/390F/gas 6.
Bring a pot of water, large enough to hold the tomatoes, to the boil.
Fill a bowl with iced water.
Cut a cross into the skin of each tomato at the base.
Cook the tomatoes for around 30 seconds, or until their skins split.
Remove the tomatoes from the boiling water and plunge into the iced water bowl.
Remove from the iced water and skin and halve the tomatoes.
If the tomatoes are very juicy, remove the seeds, we kept ours in.
Add oil to a pan and fry the tomatoes with garlic and about 3/4 of the thyme.
Cook until the tomatoes soften.
In an ovenproof frying pan, melt sugar, butter and balsamic vinegar.
Cook until this sauce is thick and gooey looking. Lay in the tomatoes in the pan and place the pan aside to cool.
Roll out the pastry to a rough circle about 1cm larger than the frying pan.
Lay the pastry on top of the tomatoes, making sure to tuck the pastry in around the edges.
Cut some air vents in the pastry.
Bake until golden, around 30 minutes.
Run a knife around the edge of the pastry snd put a large plate on the top of the pan.
Very carefully invert the pan there will be lots of juices. (Don’t do as I did and remember that the handle will be hot!).
Leave to cool for about 5 minutes.
Scatter some capers and thyme over the tart and serve.
We had some leftover parsley so added that.

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Easy Tomato Tart Tatin

easy to make tomato tart tatin for lunch or summer dinner

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Course lunch, picnic, Snack

Ingredients

4 large tomatoes
2 tbsp olive oil
2 garlic cloves peeled and very finely sliced
3 sprigs fresh thyme leaves picked
25 g sugar
30 g butter
2 tbsp balsamic vinegar
400 g puff pastry
capers for garnish

Instructions

Pre-heat the oven to 200C/390F/gas 6.
Bring a pot of water, large enough to hold the tomatoes, to the boil.
Fill a bowl with iced water.
Cut a cross into the skin of each tomato at the base.
Cook the tomatoes for around 30 seconds, or until their skins split.
Remove the tomatoes from the boiling water and plunge into the iced water bowl.
Remove from the iced water and skin and halve the tomatoes.
If the tomatoes are very juicy, remove the seeds, we kept ours in.
Add oil to a pan and fry the tomatoes with garlic and about 3/4 of the thyme.
Cook until the tomatoes soften.
In an ovenproof frying pan, melt sugar, butter and balsamic vinegar.
Cook until this sauce is thick and gooey looking. Lay in the tomatoes in the pan and place the pan aside to cool.
Roll out the pastry to a rough circle about 1cm larger than the frying pan.
Lay the pastry on top of the tomatoes, making sure to tuck the pastry in around the edges.
Cut some air vents in the pastry.
Bake until golden, around 30 minutes.
Run a knife around the edge of the pastry snd put a large plate on the top of the pan.
Very carefully invert the pan there will be lots of juices. (Don’t do as I did and remember that the handle will be hot!).
Leave to cool for about 5 minutes.
Scatter some capers and thyme over the tart and serve.