I bought some of these little organic yellow tomatoes at the market and have been saving them to star in something rather than just adding them anonymously into salads. Their beauty deserves a leading role.
A tarte tatin is one of those recipes, like souffle, that strikes fear into the hearts of many. This however, is really easy. There I’ve said it. I’m just waiting for the backlash now.
I used my simple spelt flour olive oil pastry recipe to keep it vegan and because it’s so much quicker than using butter and letting the pastry rest. I used honey and a sherry vinegar syrup drizzle to add sweetness but you could use agave syrup (to stay vegan) and balsamic syrup would be lovely too.
Sprinkling the tomatoes with a handful of breadcrumbs before covering them with pastry soaks up a lot of the juice that leaks out of the tomatoes while cooking and helps to hold them together with the honey.
Turning it out is the scary part but be careful and confident, or get The Washer Up to do it because you burnt yourself on the handle of the frying pan. You will need an ovenproof frying pan obviously, no plastic handles please that would be messy.
You could also use a shop-bought puff pastry for this recipe to save time. The recipe for the olive oil pastry is here. I used about half of that amount for an 8″ tarte. The amount of tomatoes will depend on the size of your frying pan. You need to cover the base snugly so they can’t move about.
Yellow Cherry Tomato Tarte Tatin Recipe
Serves 2, vegan/vegetarian, wheat-free. I used an 8 “/20 cm ovenproof frying pan/skillet
- about 250 g yellow (or a mix) cherry tomatoes
- 1 tbsp olive oil
- 2 tsp honey/agave syrup
- sea salt & black pepper
- dried oregano
- balsamic or sherry vinegar syrup
- a handful of breadcrumbs
- olive oil spelt flour pastry (or your choice of pastry)
- fresh basil, thyme or oregano leaves to garnish
Preheat the oven to 200 C. Put the olive oil in the frying pan/skillet and cover the base with a snug even layer of cherry tomatoes. You want to fill any gaps as much as possible. Drizzle over the honey/agave syrup and balsamic/sherry vinegar syrup. Season well with oregano, salt & pepper and leave to cook over a medium heat for a few minutes.
Meanwhile on a floured surface, roll out the pastry to a rough circle about 2 or 3 mm thick and about the same size as the top of the frying pan. Sprinkle a handful of breadcrumbs all over the top of the tomatoes and remove from the heat. Cover the tomatoes with the circle of pastry and tuck the edges down the inside of the pan encasing the tomatoes. Prick all over the top of the pastry with a sharp knife and bake for 25-30 minutes (depending on size) until the pastry is cooked.
Remove from the oven and leave to cool on a wire rack for at least 10 minutes (preferably longer). When ready to turn out, tip away any excess liquid (I didn’t have any) and run a knife around the edge of the pan to loosen the sides. Using oven gloves if still hot, place a large plate upside down on top of the pan and press down hard, then quickly and carefully flip the whole thing over so the pan is upside down and the tarte falls out onto the plate. Remove the pan and replace any tomatoes that may have fallen out of their place.
Serve at room temperature scattered with the fresh herbs. Slice and eat with a green salad or offer around thinner slices as a canape before dinner.