how to prepare any night of the weekTomato tarte tatin

Halo, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tomato tarte tatin. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tomato tarte tatin is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tomato tarte tatin is something that I’ve loved my entire life.

Table of Contents


  • 10 roma tomatoes
  • 15g butter
  • 1 tablespoon olive oil
  • 2 tablespoons caster sugar
  • 1 tablespoon balsamic vinegar
  • 1 clove garlic, thinly sliced
  • 4 sprigs fresh thyme
  • 1 sheet good-quality frozen butter puff pastry, partially thawed
  • feta, crumbled, to serve (optional)
  • Fresh thyme sprigs, extra, to serve


  • Step 1
    Preheat oven to 180C/160C fan forced. Wash tomatoes and cut in half vertically. Use a small knife to remove the core from each tomato, then season.
  • Step 2
    Melt butter and oil in a heavy-based ovenproof 26cm (top measurement) frying pan over medium heat. Sprinkle with sugar. Arrange tomato, cut-side down, in pan.
  • Step 3
    Cook for 8-10 minutes. Turn tomato. Add vinegar and cook for a further 5 minutes or until skins blister. Turn tomato again. Nestle garlic and thyme in gaps.
  • Step 4
    Gently roll out pastry with a rolling pin. Trim to a 28cm disc. Place pastry over tomato. Fold and tuck in excess pastry. Bake for 25-30 minutes or until golden brown.
  • Step 5
    Set aside to cool slightly in pan for 5 minutes. (see Notes) Use your hands to gently twist the pastry layer to ensure tomato has not stuck to the bottom of the pan.
  • Step 6
    In one big movement, flip the tart tatin upside-down onto a serving plate. Serve hot, at room temperature or cold, sprinkled with feta, if using, and extra thyme.

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