Travel & Life Digest

Tomato Tarte Tatin


• 400 gr of tomatoes, sliced. In this case I used a mix of normal and cherry red and yellow tomatoes. 
• 2 tbsp olive oil
• 4 cloves of garlic, peeled and sliced thinly 
• thyme 
• 375 gr shortcrust pastry, rolled out
• 75 gr Gorgonzola or Stilton, crumbled in chunks 
• 2 tbsp Balsamic vinegar reduction or Pomegranate Molasses 

Wash, dry and slice the tomatoes. If you are using cherry tomatoes, just use whole. 

Drizzle some olive oil on a round baking tray and layer the sliced tomatoes. Sprinkle with sliced garlic, some of the thyme, salt and pepper. 

Bake in 180C oven for 20 minutes. Pull out of the oven and let cool down for 10 minutes otherwise the tomatoes will be too hot for the pastry. 

Roll out the shortcrust pastry and cut out a circle, slightly wider than the baking tray. 

Cover the baked tomatoes with the pastry circle. Tuck in the extra pastry all around, as you’d tuck in the duvet on a cold winter’s night. 

Put the baking tray back in a slightly hotter oven and bake at 200 C for another 20 minutes, or until the pastry is nicely golden and crisp on top. 

Pull out of the oven, let it settle and cool down for 5 minutes. 
Take a big serving plate, make sure it’s wider than the baking tray, place it on top of the tatin and turn upside down. Make sure you use a towel or baking gloves for this and best stand closer to the sink, just in case. Be swift and do not start overthinking it half way through the flip. 

You should end up with the tomato-side up. 

Scatter the Gorgonzola or Stilton chunks over the tomatoes and finish with the remaining thyme and a drizzle of the vinegar reduction. 

Note: there is no limit to what tomatoes you use. You can mix chunky, beef tomatoes with cherry tomatoes. You can go for a mix of red and yellow cherry tomatoes, it all works well. 

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