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Tomato Tarte Tatin
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Tomato Tarte Tatin

50 minServes 4Nutri-Score C€€
from @abowlofstew2 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • tomatoes (cut into 2 cm slices)Produce5 pieces
  • shallots (cut into 2 cm slices)Produce2 pieces
  • garlic cloves (sliced thinly)Produce2 pieces
  • salt (big pinch)Spices5 g
  • black pepper (freshly ground)Spices1 g
  • balsamic vinegarPantry60 ml
  • honeyPantry45 ml
  • basil (small bunch, leaves picked)Produce15 g
  • pre-rolled puff pastry sheet (cut to the size of the pan)Fresh320 g
  • olive oil (for frying)Pantry15 ml
  • basil leaves (for garnish)Produce5 g
  • feta (crumbled, for garnish)Dairy60 g
  • balsamic glaze (for garnish)Pantry15 ml

per serving

Nutrition

343kcal

Carbs
36 g
Proteins
6 g
Fat
20 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Oven
  • fork

step by step

Method

  1. Fry the tomatoes and shallots

    • Heat the olive oil in a 24 cm pan over medium-low heat.
    • Add the tomato and shallot slices with a big pinch of salt.
    • Fry for 5 minutes to extract as much moisture as possible.
    Step 1

  2. Add garlic, honey and balsamic

    • Scatter the sliced garlic on top.
    • Add the black pepper, honey and balsamic vinegar.
    • Leave to simmer without stirring.
    Step 2

  3. Top with basil and pastry

    • Turn the heat off and lay the basil leaves on top.
    • Cover with the puff pastry sheet, tucking the sides in with a spoon.
    • Stab holes in the pastry with a fork.
    Step 3

  4. Bake

    • Bake the tart in the oven at 190 °C.
    Step 4

  5. Rest and turn out

    • Leave the tart to rest in the pan.
    • Slip it out onto a plate, scraping the edges slightly if needed.
    Step 5

  6. Garnish and serve

    • Top with more basil leaves, crumbled feta and a drizzle of balsamic glaze.
    Step 6
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