Tomato tarte tatin

Name: Tomato tarte tatin
Yield: Serves 4
Cuisine: French recipes
Ingredients: 350g baby plum or piccolo tomatoes; Handful of fresh thyme sprigs, leaves picked, plus extra to serve; 1-2 tbsp aged balsamic vinegar; 375g pack all-butter puff pastry; Plain flour for dusting; 20g Parmesan, finely grated

Published: 31 Aug 11
Updated: 18 Mar 24

Test kitchen approved

This vegetarian tomato tarte tatin recipe is a clever savoury twist on a classic French dessert.

Serves 4
10 minutes to make 25 minutes to cook

Visit deliciousmagazine.co.uk to save recipe

Ingredients

350g baby plum or piccolo tomatoes
Handful of fresh thyme sprigs, leaves picked, plus extra to serve
1-2 tbsp aged balsamic vinegar
375g pack all-butter puff pastry
Plain flour for dusting
20g Parmesan, finely grated

Method

Preheat the oven to 200°C/fan180°C/gas 6. Leaving the tomatoes whole, mix them with the thyme leaves, then spread evenly in a heavy-based ovenproof 24cm frying pan (see tip). Drizzle with the balsamic vinegar.
Roll out the pastry on a lightly floured surface to a 30cm square, then cut out a rough circle a little wider than the top of the pan. (Discard the leftover pastry.)
Sprinkle half the parmesan over the tomatoes, then top with the pastry, tucking the edges in well. Sprinkles with remaining cheese and bake for 20-25 minutes. Stand for a couple of minutes before inverting onto a plate. Add the extra thyme sprigs and serve with a salad.

Recipe from September 2011 Issue

Nutrition

Nutrition: per serving

Calories: 229kcals
Fat: 13.4g (6.5g saturated)
Protein: 5.5g
Carbohydrates: 21.4g (4g sugars)
Fibre: 1.2g
Salt: 0.5g

delicious. tips

To get the correct results here, make sure it’s the top of the pan that measures 24cm.

Fancy getting a copy in print?

Subscribe to our magazine

Tomato tarte tatin

Ingredients

Method

Nutrition

delicious. tips

More to discover