Tomato tarte tatin makes a gorgeous vegetarian centrepiece at lunch or dinner time. Taking just 35 minutes to get ready before cooking it really doesn’t take too much effort at all but looks so complicated! Easy to prepare, this tasty treat will make an impressive dinner party meal, served with a crisp green salad or seasonal veg. We’ve used thyme in our recipe as it really compliments the sweetness of the tomatoes, but if you don’t have any you could try other aromatics instead. Rosemary or sage would both work well as a substitute. And if you have leftovers it’s tasty eaten cold, too. Simply pack your tomato tarte tatin into a Tuppawear box and enjoy it the next day for lunch or a light supper.
- 25g butter
- 2tbsp olive oil
- 40 cherry tomatoes
- 2tsp dried thyme
- 300g puff pastry
- 100g Cheddar cheese, grated
Pre-heat the oven to 200 °C/Fan 180 °C/Gas mark 6.
Heat the butter and olive oil in a large saucepan, add the tomatoes and cook over a medium heat for half an hour.
Season, add the thyme and pile into a shallow pie dish.
Roll out the puff pastry on a lightly floured work surface. Cut the pastry in two. Layer the first piece of pastry over the tomatoes and sprinkle with the Cheddar cheese, then cover with the second layer of pastry.
Bake for 30 minutes until golden brown and gentle flip the tart onto a plate and remove from the dish.
If you’ve got some shallots to use up, they work well too. Make sure you add a splash of balsamic vinegar when cooking them