How to Make this Easy Tomato Tarte Tatin
Quick, fresh and simple, this is a great way to use up a glut of tomatoes
- 12 large British vine tomatoes
- 30g butter (or plant-based butter)
- 1 large onion, sliced
- 1 tsp caster sugar
- Salt and freshly ground black pepper
- 500g pack ready-to-roll puff pastry
- A little flour, for sprinkling
- 2 tbsp pesto sauce (or vegan pesto)
- Basil or thyme leaves, to garnish
Preheat the oven to 210C/fan oven 190C/gas mark 7. Halve the British tomatoes and set to one side.
Melt the butter in a frying pan or cast iron sauté pan (about 23cm in diameter) with a heatproof handle that will withstand oven temperatures. Fry the onions gently until soft–about 10 minutes. Add the caster sugar and cook for another few minutes until caramelised. Remove the pan from the heat.
Arrange the tomatoes in the frying pan, cut sides down, packing them in closely. Season with salt and pepper.
Roll out the pastry on a lightly floured surface to a circle a little larger than the frying pan. Trim with a sharp knife to make a neat circle. Spread the pesto sauce on top, to within two centimetres of the edge. Put the pastry on top of the frying pan, pesto sauce side down. Tuck the edges down the sides of the pan.
Bake for 22–25 minutes, until risen and golden. Cool in the pan for 10–15 minutes. Place a serving plate on top, hold tightly, then invert and remove the pan to reveal the tart. Serve, garnished with basil or thyme (or both!).
Cook’s tip: You could use a sheet of ready-rolled puff pastry to save time.
