The sweet plum tomatoes and the tender shallots make a delicious combination in this recipe to create a rich, mouth-watering dinner or lunch. If you have any of this shallot and tomato tarte tatin leftover you can pop it into an airtight container and save for the next day for lunch. Serve with fresh salad leaves, perfect as a BBQ treat for vegetarians. This tart should serve between 6-8 people and will take 40 mins to cook.
- For the pastry:
- 90g butter
- 175g self-raising flour
- 45g Parmesan cheese, finely grated
- 1tbsp thyme leaves
- Pinch of salt
- 1 large egg yolk
- For the topping:
- 60g butter
- 400g echalion shallots, peeled and halved lengthways
- 1 tsp sugar
- 1 large clove garlic, peeled and sliced
- A few sprigs of fresh thyme
- 450g tub baby plum or cherry tomatoes
- 20-23cm heavy oven-proof frying pan
To make the pastry: Rub the butter into the flour to crumb stage. Add the cheese, thyme and a pinch of salt, then the egg yolk whisked with 2 tbsps cold water. Mix to a soft dough. Knead lightly until smooth and flatten to a disc. Wrap and chill while you make the topping.
To make the topping: Heat the butter in a pan, add the shallots, cut side up, and cook on a medium heat for about 6 mins, jiggling pan occasionally. Add the sugar, garlic and thyme, then turn the shallots over and cook for another 4-5 mins, until softened. Set the oven to 200°C/400°F/Gas Mark 6.
Roll out the pastry until it is slightly bigger than the top of the pan. Put the whole tomatoes on top of the shallots in the pan, then lay the pastry over and tuck any extra down the sides.
Put the frying pan on the baking sheet and bake for 25 mins, until golden. Cool for 5 mins. Invert a plate on top of the pan, then turn the pan over, so the tart comes out. Scatter with more thyme and black pepper.
Add some ready cooked chicken, beef or ham to turn this into a meat feast