Week 2 tomato day 4 Tomato tarte tatin

Tomato tarte tatin



20g butter

 2 teaspoons olive oil

 8 large roma tomatoes, halved length ways

 Melted butter, to grease

 1 (25 x 25cm) sheet frozen puff pastry, just thawed

 2 teaspoons balsamic vinegar

 2 teaspoons extra virgin olive oil

Fresh basil leaves, to serve

  1. Heat the butter and oil in a large frying pan over medium heat. Add the tomato, cut-side down. Reduce heat to low and cook for 20 minutes or until tender.

  2. Step 2

    Preheat oven to 220ºC. Brush a round 20cm cake pan with melted butter. Arrange tomato, cut-side down, over base of pan. Top with pastry and fold back the excess. Bake for 12-15 minutes or until the pastry is puffed and golden. Set aside for 5 minutes to cool slightly. Turn onto a serving plate.

  3. Step 3

    Combine vinegar and oil. Drizzle over tart. Season with salt and pepper. Top with basil.



  1. AnaLuciaSilva · March 3, 2015


    Liked by 1 person

  2. koolaidmoms · March 5, 2015

    Looks amazing! I got to your blog through Harsh Reality. Can’t wait to read more!

    Liked by 1 person

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