TOMATO TARTE TATIN
Originating in France, a tarte tatin is originally a dessert made with apples. Here, I’ve used tomatoes for a savory version for a light lunch served with a salad or an easy starter.
Servings: 6
Calories: 284kcal
Equipment
- 8 to 8 1/2 inch ovenproof pan such as cast iron. Measure the pan across the bottom.
- Something about 9 1/2 inches in diameter to use as a guide for cutting the pastry
- Rolling Pin
Ingredients
- 1 sheet store-bought puff pastry 1/2 17.3 oz/ 490g package, thawed according to package directions
- a little all-purpose flour for dusting
- 1/3 cup granulated sugar
- 1/4 cup water
- 1 tablespoon balsamic vinegar
- 1 lb grape or cherry tomatoes
- pinch sea salt & freshly ground pepper
- basil & oregano leaves, for garnish
Instructions
- Preheat the oven to 375°F (190°C). Roll the sheet of pastry on a lightly floured surface until it’s large enough to cut a 9 1/2-inch circle from it. Cut the pastry & set aside.
- Stir sugar & water together in an 8 to 8 1/2-inch ovenproof pan over medium-high heat. Boil, without stirring, for 5 minutes or until golden brown. Carefully add the vinegar; stir.
- Add the tomatoes, lightly pressing them down into a single layer. Sprinkle with salt & pepper.
- Remove from the heat. Lay pastry over tomatoes & tuck the edge down into pan. Cut 3 small slits in the pastry. Bake for 30 minutes or until pastry is golden brown. Let stand for 5 minutes.
- Place a plate over the top of the pan, firmly holding it in place & carefully invert the tarte tatin onto the plate. If any tomatoes stick to the pan, simple poke them back where they came.
- Sprinkle with a little more salt & pepper. Top with herbs. Cut into wedges to serve.
Nutrition
Calories: 284kcal | Carbohydrates: 33g | Protein: 4g | Fat: 16g | Saturated Fat: 4g | Sodium: 111mg | Potassium: 190mg | Fiber: 1g | Sugar: 14g | Vitamin A: 370IU | Vitamin C: 17mg | Calcium: 12mg | Iron: 2mg