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Tomato and Basil Tarte Tatin

A bright and beautiful savory tarte Tatin which looks stunning on the plate.

Recipe courtesy Lorraine Pascale
Show: Simply Baking Episode: Bake to Impress
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Photo: Tomato and Basil Tarte Tatin

TOTAL TIME: 55 min
Prep: 25 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 8 servings
LEVEL: Easy

ingredients

  • 50 vine-ripened cherry tomatoes
  • 2 tbsp vegetable oil
  • Large pinch of sea salt
  • Freshly ground black pepper
  • 1 squidge of honey or 1 tbsp superfine sugar
  • Handful of bread crumbs
  • All-purpose flour, for dusting
  • 1 lb 2oz/500g homemade or store-bought puff pastry
  • 1 egg, lightly beaten
  • Small bunch of fresh basil or mint leaves
  • 2 tbsp extra-virgin olive oil, for drizzling
    • Equipment: 8in (20cm) ovenproof skillet. If you don't have one, cook the tomatoes in a skillet, then transfer to an 8in (20cm) cake pan for baking
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      Directions

      Preheat the oven to 400 degrees F (200 degrees C).

      Place the tomatoes in the skillet with the vegetable oil, salt and pepper, and honey or sugar. Arrange together as tightly as possible. Sprinkle the tomatoes with the bread crumbs - this will soak up some of the juice which come out of the tomatoes during cooking. On a well-floured counter, roll out a circle of puff pastry the same size as the top of the skillet. Place the puff pastry over the tomatoes, tucking it around them so the tomatoes are encased.

      Brush the pastry with the lightly beaten egg on the top only. It does seem a bit pointless, as this will be the underneath of the tart, but I like that bit of extra crunch that it adds to the pastry and it looks so much more presentable for that minute before you turn it upside down!

      Bake in the oven for 20 to 30 minutes, or until the puff pastry is well puffed and golden brown. Remove from the oven and let sit for a few minutes, then tip away the excess liquid (if any) and put a large plate upside down on top of the skillet. Using oven gloves, press the plate down hard and then quickly flip the whole thing so the skillet is upside down and the plate is on the bottom. I do this over the sink because there is usually some leakage!

      Remove the skillet. Once the tart is cold, rip up some basil or mint leaves and drizzle with extra-virgin olive oil. Add salt and pepper if required. Serve cold with cold meats, cheeses, olives, or salads.

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      4

      Newest Ratings and Reviews

      Read all 8 reviews

      • on May 20, 2013

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        I thought that was delicious. I used grape tomatoes, instead of cherry. I sprinkled in fresh oregano, instead of basil. I also topped it with some pieces of fresh mozarella and a sprinkle of balsamic vinegar. Wonderful!

        people found this review Helpful.
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      • on April 23, 2012

        Flag

        Easy, quick and impressive!

        people found this review Helpful.
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      • on February 25, 2012

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        I can't believe I made this. I used the puff pastry recipe and it turned out perfect. It really wasn't hard. It just took some time with the resting between folding. As for theTomatoes, I used cherry and grape tomatoes. I followed the recipe exactly. There was no juice run off on mine. I agree with the comment below about finishing off the baking with a little more time at a lower temp, as the pastry wasn't completely cooked around the tomatoes. This definitely has a wow factor in appearance and taste!

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