Name: Tomato Tarte Tatin
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 1 tbsp of caster sugar; 1 small handful of basil, fresh leaves; 1 tbsp of white wine vinegar; 200 g of baby plum tomatoes; 400 g of puff pastry; 3 tbsp of olive oil; 500 g of tomatoes, large vine tomatoes if possible

Tomato Tarte Tatin

By Morrisons

Published on 07 September 2020

This tart is delicious served with torn pieces of mozzarella on top.

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Time and servings

1 hrTotal time

6Servings

15 minsPrep time

45 minsCooking time

Ingredients

1 tbsp of caster sugar
1 small handful of basil, fresh leaves
1 tbsp of white wine vinegar
200 g of baby plum tomatoes
400 g of puff pastry
3 tbsp of olive oil
500 g of tomatoes, large vine tomatoes if possible

Method

Step 1
Heat the oven to 200°C/180°C f an/Gas 6. Mix together the olive oil, vinegar and sugar and season to taste. Drizzle over the base of a round 25cm ovenproof frying pan or cake tin.
Step 2
Slice the larger tomatoes in half and arrange skin side down over the base of the pan. Fill in the gaps with cherry tomatoes.
Step 3
On a lightly floured surface, roll the pastry to a circle slightly larger than the pan or tin. Lift the pastry over the tomatoes, tuck in the edges and bake for 35 minutes until puffed and golden.
Step 4
Place a baking tray over the top of the pan and carefully turn it upside down – the juice from the tomatoes will be hot. Drizzle this juice over the tart and return to the oven for 10 minutes. Transfer to a serving plate, scatter with basil leaves and serve cut into wedges.

Tomato Tarte Tatin