Tomato Tarte Tatin

50 min · 4 servings · easy · French

Ingredients

Tart

• 1 tbsp olive oil, for frying
• 4-5 tomatoes, cut into 3/4-inch (2 cm) slices; any variety
• 1-2 shallots, cut into 3/4-inch (2 cm) slices
• 1 big pinch salt
• 2 cloves garlic, thinly sliced
• black pepper, to taste
• 3 tbsp honey
• 4 tbsp balsamic vinegar
• 1 small bunch fresh basil, leaves picked
• 1 sheet pre-rolled puff pastry, cut to the size of a 24cm pan

Garnish

• fresh basil leaves
• feta, crumbled
• balsamic glaze, for drizzling

Method

1. Preheat the oven to 375°F (190°C).
2. Cook the filling
3. 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.
4. 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.
5. Top and bake
6. Turn off the heat, lay the 1 small bunch basil leaves over the tomatoes and cover with the 1 sheet puff pastry.
7. 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.
8. Flip and serve
9. Rest for 5 minutes, then place a plate over the pan and carefully invert the tart onto it, scraping any stuck edges free.
10. 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.