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Savoury bake

Tomato tarte tatin

20 minutes

57 of 75

Tomato tarte tatin

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

100 g Muscovado sugar
1 T butter
300 g Rosalini tomatoes
3 garlic cloves, sliced
3 T balsamic vinegar
2 x 250 g packets Woolworths frozen all-butter puff pastry sheets
Fresh basil, to garnish

Method

Preheat the oven to 200°C. Heat a 25 cm ovenproof pan over a medium to high heat. Add the sugar and butter and melt to form a caramel.
Once the caramel turns light golden in colour, add the tomatoes and garlic, tossing gently to coat. Add the balsamic vinegar and cook for a further 2 minutes.
Tuck the puff pastry over the tomatoes and place the pan in the oven. Bake for 15–20 minutes, or until the pastry is golden and puffed up.
Remove from the oven and place a large platter over the pan. Carefully invert the dish to remove the tart from the pan. Garnish with fresh basil.

Cook's note: Sticky, sweet tomatoes caramelised into buttery pastry make a delicious starter or lunch served with peppery rocket or watercress.

Discover more savoury bake recipes here.

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Creamed spinach with smoked chilli-yoghurt

Tagliatelle with caramelised onion and yoghurt sauce

Chunky roast vegetable-and-cheese tart

Chilli linguine with blistered tomatoes

Marinated bocconcini with chilli, orange, basil and poppy seeds

Tomato curry with coconut-hazelnut rice

Charred corn on the cob with tomato salsa

Lynette’s tofu “halloumi”

Pan con tomate

Asian carrot juice dipping sauce with crispy tofu

Pearl barley “tabbouleh” with green chilli, lime and celery vinaigrette

Tomato tarte tatin

Tomato tarte tatin

Ingredients

Method