Tomato tarte tatin

Name: Tomato tarte tatin
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 250 g packs mixed baby tomatoes; 60 ml extra virgin olive oil, plus 1½ tbsp; ½ tsp sea salt flakes; 320 g sheet all butter puff pastry; 1 tbsp Dijon mustard; 20 g pine nuts, toasted; ½ lemon, juice; 25 g packs fresh basil, leaves picked; 20 g pitted black olives, halved or quartered; 50 g soft vegetarian goat’s cheese, crumbled

Emily Roux's tatin always reminds her of time studying in Lyon. This is by far the most delicious way to enjoy tomatoes, and works well as a side dish for barbecued meats and fish, or surrounded by colourful salads.

4 out of 5 stars(1) Rate this recipe

Vegetarian

Serves4
CourseMain meal
Prepare20 mins
Cook50 mins
Total time1 hr 10 mins
Pluscooling + standing

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 x 250g packs mixed baby tomatoes
60ml extra virgin olive oil, plus 1½ tbsp
½ tsp sea salt flakes
320g sheet all butter puff pastry
1 tbsp Dijon mustard
20g pine nuts, toasted
½ lemon, juice
2 x 25g packs fresh basil, leaves picked
20g pitted black olives, halved or quartered
50g soft vegetarian goat’s cheese, crumbled

Preheat the oven to 200ºC, gas mark 6. Put the tomatoes in a 23cm ovenproof frying pan, drizzle over 1½ tbsp oil and the salt. Toss to coat, then put over a medium-low heat and cook for 6-8 minutes or until slightly blistered and some of the liquid has been released from the tomatoes. Transfer to a colander set over a bowl to drain and cool for 10 minutes.
Carefully return the tomatoes to the frying pan (reserve the juices to make a vinaigrette, if you like). Cut out a 23cm circle from the pastry, spread it with the mustard, then carefully place it, mustard-side-down, on top of the tomatoes. Tuck it in tightly all around the pan. Give the pastry a few fork pricks before putting in the oven. Bake for 35-40 minutes until the pastry is risen and deep golden brown. Remove from the oven and leave to stand for 5-10 minutes.
While the tatin is cooking, in a food processor pulse the pine nuts and lemon juice until finely chopped. Add most of the fresh basil (reserving a few smaller leaves) and pulse again. Next, with the blade still running, slowly drizzle in 60ml olive oil. Mix briefly until combined; season, then set aside.
Carefully turn the tarte out onto a serving plate; scatter over the olives and the reserved basil leaves. Dollop over some of the pesto and dot with the goat’s cheese.

Cook’s tip

Any leftover pesto can be stored in the fridge for up to 3 days. Toss through cooked pasta, grains or pulses, use instead of butter in sandwiches or swirl through cream cheese or thick yogurt for a dip.

And to drink...

For the tarte tatin, try Waitrose Blueprint Côtes du Rhône Villages, France: a characteristic blend of Grenache and Syrah that is fittingly fresh yet rich, with notes of red berry and a hint of spice.

Typical values per serving when made using specific products in recipe