Tomatatin (Tomato Tarte Tatin)

Ingredients

• 4.5 Tomatoes (4–5 tomatoes, cut into 2 cm slices; any variety)
• 1.5 Shallots (1–2 shallots, cut into 2 cm slices)
• 2 cloves Garlic (Sliced thinly)
• Salt (A big pinch, plus more if needed)
• Black pepper (To taste)
• 4 tbsp Balsamic vinegar
• 3 tbsp Honey
• Basil (Small bunch, added to the pan before covering)
• 1 sheet Puff pastry (Pre-rolled; cut to the size of a 24 cm pan)
• 1 tbsp Olive oil (For frying)
• Basil leaves (More, for garnish)
• Feta (Crumbled, for garnish)
• Balsamic glaze (For garnish)

Steps

1. 1

   Slice the tomatoes and shallots into 2 cm slices, thinly slice the garlic, and cut the puff pastry to fit a 24 cm pan.

2. 2

   Heat the olive oil in an oven-safe pan over medium-low heat. Add the tomatoes and shallots, season with a big pinch of salt, and fry for 5 minutes to extract as much moisture as possible.

3. 3

   Add the sliced garlic, black pepper, honey, and balsamic vinegar. Leave the mixture to simmer for 5 minutes without stirring.

4. 4

   Turn off the heat and place the basil leaves over the tomato mixture.

5. 5

   Cover the pan with the puff pastry. Pierce the pastry several times with a fork, then tuck the pastry edges down around the filling with a spoon.

6. 6

   Bake at 190°C for 25 minutes.

7. 7

   Leave the tart to rest for 5 minutes. Loosen the edges with a scraper or knife if necessary, then turn it out onto a plate.

8. 8

   Garnish with additional basil leaves, crumbled feta, and balsamic glaze, then serve.

Notes

The source does not specify whether the pan should be preheated before adding the pastry or whether it must be a particular oven-safe pan; use an oven-safe 24 cm pan. Garnish quantities are not specified.

Nutrition per serving

• main
• vegetarian
• French-inspired
• baked
• one-pan
• tarte tatin
• savory tart