Sausage tatin with tomato confit recipe

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John Morris’s combination of sausage, caramelised onions, tomatoes and puff pastry makes a wonderful dinner party starter or light main course


  • 3 large onions peeled and sliced
  • 8 sSausages
  • 4 plum tomatoes
  • 2 cloves garlic
  • 2 sprigs thyme
  • ½ oz icing sugar
  • Olive oil
  • Sea salt
  • Black pepper
  • Puff pastry, rolled and cut into four 3? discs


  • First, make the tomato confit. Cut the tomatoes in half, place in a bowl with the garlic, thyme, olive oil, salt, pepper and sugar. Toss together until fully coated and place on a greaseproof tray. Bake in a medium oven for 2 ½ hours.

  • Next, make the tatin. Cook the onion slowly until caramelised. Cook the sausages until lightly browned.

  • To assemble: first, butter a 3? oven proof pan. Place two halves of tomato confit in the pan face down.

  • Spoon a layer of caramelised onion on top followed by two sausages.

  • Cover with a disc of puff pastry and bake in the oven at 200ºC/400ºF/Gas mark 6 for 15 minutes.

  • Remove from oven and carefully flip onto the plate, tomato side up. Serve with salad and balsamic vinegar.

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(38 ratings)
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