Piccolo tomato tarte Tatin
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This beautiful tomato tarte Tatin recipe is packed with flavour from sweet cherry tomatoes and good-quality aged balsamic vinegar. Swap the Parmesan for a vegetarian alternative if serving as part of a vegetarian Christmas feast.
First published in 2016
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Ingredients
Metric
Imperial
Tomato tarte Tatin
- 470g of Piccolo tomatoes
- 1 bunch of thyme, small, leaves picked (plus a few sprigs to garnish)
- 2 tbsp of balsamic vinegar, aged
- 375g of puff pastry, all butter, ready-rolled
- plain flour, for dusting
- 20g of Parmesan, finely grated
SAVE RECIPE
Method
1
Preheat the oven to 200°C/gas mark 6
2
Place the whole tomatoes, thyme leaves and balsamic vinegar in a small bowl and stir to combine
3
Tip the tomato mixture into a 24cm (width at the top of the pan) heavy-based, ovenproof frying pan. Spread the tomatoes so that they are level and cover the base of the pan evenly
4
Dust a work surface with flour, unroll the pastry and cut an approximately 30cm round circle, making sure it is slightly wider than the top of the pan
5
Sprinkle half of the Parmesan over the tomatoes. Lay the pastry circle over the top, tuck the edges into the pan and sprinkle over the rest of the Parmesan
6
Place the pan in the oven and bake for 25–30 minutes, until the pastry is puffed up and golden
7
Remove from the oven and leave to stand for a couple of minutes before carefully inverting onto a plate. Decorate with extra thyme sprigs and serve
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