Tomato Tarte Tatin
Sliced tomatoes and shallots are cooked down with garlic, honey and balsamic in one oven-safe pan, topped with puff pastry, baked and flipped out. The result is a glossy, jammy, sweet-tangy upside-down tart finished with feta, basil and balsamic glaze.
- 50 min (10 prep · 35 cook)
- 4 servings
- $
- easy
- French
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Ingredients
Tart
Garnish
Equipment: 24cm (9.5-inch) oven-safe skillet
Method
- 1
Preheat the oven to 375°F (190°C).
- Cook the filling
- 2
Heat the olive oil in a 24cm oven-safe pan over medium-low heat, arrange the tomato and shallot slices in a single layer, sprinkle with a big pinch of salt and cook for 5 minutes to draw out moisture.Heat the 1 tbsp olive oil in a 24cm oven-safe pan over medium-low heat, arrange the 4-5 tomato and 1-2 shallot slices in a single layer, sprinkle with 1 big pinch of salt and cook for 5 minutes to draw out moisture.
- 3
Scatter the garlic on top, season with black pepper, drizzle over the honey and balsamic vinegar and simmer for 5 minutes without stirring.Scatter the 2 cloves garlic on top, season with black pepper, drizzle over the 3 tbsp honey and 4 tbsp balsamic vinegar and simmer for 5 minutes without stirring.
- Top and bake
- 4
Turn off the heat, lay the basil leaves over the tomatoes and cover with the puff pastry.Turn off the heat, lay the 1 small bunch basil leaves over the tomatoes and cover with the 1 sheet puff pastry.
- 5
Prick the pastry all over with a fork, tuck the edges down the sides of the pan with a spoon, and bake for 25 minutes until puffed and deep golden.
- Flip and serve
- 6
Rest for 5 minutes, then place a plate over the pan and carefully invert the tart onto it, scraping any stuck edges free.
- 7
Top with crumbled feta, fresh basil and a drizzle of balsamic glaze, then serve.Top with crumbled feta, fresh basil and a drizzle of balsamic glaze, then serve.
Tips
- Oven temperature is 190°C (375°F) conventional; reduce to about 170°C (340°F) for a fan oven.
- Keep the tomato slices a full 2 cm thick—a viewer who cut them thinner found they stuck to the pan.
- If there's lots of liquid left, cook the tomatoes a little longer before adding the pastry so more moisture evaporates.
- Use oven gloves when flipping, as the pan handle and juices will be very hot.
- A viewer used shortcrust pastry instead, which needed about 35 minutes in the oven.
- Viewers confirm it works well at high altitude too.
