Spring

Tomato Tarte Tatin starring Triple Cheese

by:
August 18, 2016
4.7
3 Ratings
  • Serves 4-6
Author Notes

Inspired by the BBC Good Food recipe of ‘Tomato and Caramelised Onion Tart Tatin’ by Angela Nilsen. I loved this recipe immensely, but wanted more balance to the rich caramelising of the tomato so I added a Greek holiday inspired tangy cheese filling and omitted the onion, which raises the profile of the sweet tomatoes and gives another mid-way texture before the cheesy pastry. —greentomato

What You'll Need
Ingredients
  • For the Pastry
  • 175 grams Self-raising flour
  • 85 grams butter
  • 50 grams Parmesan, finely grated
  • 1 large, free-range egg yolk
  • 1 handful fresh thyme leaves
  • For the Tomatoes & Filling
  • 25 grams butter
  • 2 tablespoons olive oil
  • 2 teaspoons sugar
  • 1 fat garlic clove, thinly sliced
  • 5 Plum tomatoes, halved length-ways and woody stem removed (with a 'V' cut)
  • 1 handful fresh thyme leaves
  • 50 grams Feta cheese, crumbled
  • 50 grams Mature Cheddar Cheese, grated
  • Black pepper and sea salt to taste
Directions
  1. 1. For the pastry, rub the butter into the flour to make fine crumbs. Stir in the parmesan, thyme and a pinch of salt. Add the egg yolk and 2 tbsp cold water, and then mix to make a dough (Don’t over handled the dough). Wrap in cling film and refrigerate.
  2. 2. Preheat the oven to 200C/gas 6/fan 180C.
  3. 3. For the tomatoes, first lightly salt the tomatoes on their cut side. Heat the butter and oil in a 20cm tart tatin tin on the hob until quite hot. Stir in the sugar and garlic, then put in the plum tomatoes cut-side down, and sizzle for no more than 1 minute. Take off the heat.
  4. 4. Mix the crumbled Feta with the grated Cheddar well and add thyme leaves and black pepper to taste. Dot the mixture into the spaces between the tomatoes.
  5. 5. Roll out the pastry until it's slightly bigger than the top of the tin. Lay it over the tomatoes and cheese mixture and tuck any excess down the sides (creating an upside down bowl shape).
  6. 6. Bake on a baking sheet for 25 minutes until golden. Cool for 5 minutes, invert a plate over the top and upturn the tart onto it. Scatter with more thyme and black pepper.
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