I’ve made the traditional apple tart tatain so many times. I really love that it’s so simple. but looks so impressive when people sit down and you turn the pan upside down and tadaa! An amazing tart.
I wanted to branch out a little, to explore new tatain frontiers, so I decided to try something savoury.
In this recipe the onions give a really great hint of sweetness, its a really great and interesting flavour combination.
What you need.
- 200gPuff Pastry. I bought mine, but you can make your own.
- 200g whole cherry tomatoes
- 3 large tomatoes, cut into quarters, lengthways.
- 1 onion cut into thick slices
- 1 large clove of garlic, minced
- a few sprigs of thyme
- 50g butter
- 1tsp olive oil
- 2tsp sugar
- Salt & pepper
It’s really simple to do:
- Pre heat the oven 180C.
- The first thing to do it to roll out your pastry, it doesn’t need to be too thin, just large enough to cover the top of your pie dish. Make sure your rolling pin and the surface your rolling on to are lightly floured to stop the pastry sticking.
- Cut the pastry to be slightly large than the top of the pie dish and leave it to rest whilst you prepare the filling.
- Cut you tomatoes into quarters, lengthways, and set aside for a moment.
- Put the onion slices and 1tsp of sugar into a frying pan and cook gently until the onion starts to brown. Don’t turn the heat up too much or the sugar will burn and become bitter. Once they’ve browned remove from the heat.
- Add the butter and oil to the pie dish and put the dish directly onto a medium heat.
- When it starts to bubble add the garlic and 1tsp of sugar. Then add the sliced tomatoes, cut down down, and the thyme and cook for one more minute before sprinkling in the cherry tomatoes.
- Add a little more thyme, then add the onion on top, trying to distribute evenly. Then season with salt & pepper.
- Cover the top of the dish with the pastry, tucking any excess down the sides.
- Put in the oven for around 20 minutes, or until the pastry turns golden.
- Leave it for a few minutes to cool, if you try to tip it too soon it will be too liquid and may fall apart.
- When it’s cooled slightly put a plate on top of the pasty, and turn the pic dish upside down, so it is on the top and the plate on underneath.
- Gently lift up the dish, leaving the tart on the plate. If you have any problems you can loosen the edges with a pallet knife.
- Rearrange any tomatoes that may have stuck to the pie dish, and you’re ready to serve along side a salad, or if it’s Bastille Day, some Aperol Spritz.