Tomato Tatin

Ingredients

• 4.5 Tomatoes (Cut into 2 cm slices; any tomatoes may be used.)
• 1.5 Shallots (Cut into 2 cm slices.)
• 2 cloves Garlic (Thinly sliced.)
• Salt (A big pinch.)
• Black pepper (To taste, added with the honey and balsamic vinegar.)
• 4 tbsp Balsamic vinegar
• 3 tbsp Honey
• Basil (A small bunch; leaves are added before the pastry. Reserve additional leaves for garnish.)
• 1 sheet Puff pastry (Use one pre-rolled sheet, cut to fit a 24 cm pan.)
• 1 tbsp Olive oil (For frying.)
• Basil leaves (For garnish.)
• Feta cheese (Crumbled, for garnish.)
• Balsamic glaze (For garnish.)

Steps

1. 1

   Preheat the oven to 190°C (375°F). Cut the tomatoes and shallots into 2 cm slices, thinly slice the garlic, and cut the pre-rolled puff pastry to fit a 24 cm pan.

2. 2

   Heat the olive oil in a 24 cm ovenproof pan over medium-low heat. Add the sliced 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 filling with the puff pastry, tucking the pastry edges down around the filling with a spoon.

6. 6

   Prick holes across the puff pastry with a fork. Transfer the pan to the preheated oven and bake for 25 minutes, until the pastry is cooked and browned.

7. 7

   Let the tart rest in the pan for 5 minutes. Loosen the edges with a scraper or knife if needed, then carefully invert the tart onto a plate.

8. 8

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

Notes

The author recommends using any type of tomato. The tart may need to be loosened around the edges before inverting it onto a plate.

Nutrition per serving

• main
• vegetarian
• baked
• one-pan
• savory tart
• French-inspired
• weeknight