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Tomato tarte tatin
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Try Justine Schofield's amazing French tomato tart recipe.
Ingredients:
  • 10 roma tomatoes
  • 15g butter
  • 18.20 gm olive oil
  • 40.00 gm caster sugar
  • 20.00 ml balsamic vinegar
  • 1 clove garlic, thinly sliced
  • 4 sprigs fresh thyme
  • 1 sheet good-quality frozen butter puff pastry, partially thawed
  • feta, crumbled, to serve (optional)
  • Fresh thyme sprigs, extra, to serve
Instructions:
  • Preheat the oven to 180C/160C fan forced. Wash the tomatoes, cut them in half vertically, remove the core from each tomato using a small knife, and season them.
  • In a 26cm heavy-based ovenproof frying pan over medium heat, melt butter and oil together. Sprinkle sugar on the bottom of the pan and place tomato halves in the pan, cut-side down.
  • Cook the tomato for 8-10 minutes until slightly softened. Turn the tomato over. Add vinegar and continue cooking for another 5 minutes or until the skin starts to blister. Flip the tomato again and tuck garlic and thyme into the spaces between the tomato.
  • Roll out pastry with care using a rolling pin, then shape it into a 28cm disc. Drape the pastry over the tomatoes, neatly folding and tucking in any extra pastry. Bake until beautifully golden brown, about 25-30 minutes. Enjoy!
  • Allow the mixture to cool in the pan for 5 minutes. Using your hands, delicately twist the pastry layer to check if the tomato is not stuck to the bottom.
  • Using a confident motion, invert the tart tatin onto a serving plate. Enjoy hot, at room temperature, or chilled, topped with feta (if desired) and additional thyme.

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