TOMATO TARTE TATIN
This savoury tomato tarte tatin makes the most of juicy summer tomatoes. A fresh and flavoursome vegetarian dinner that’s easy to put together and won’t weigh you down.
I can’t get enough of summer produce at the moment – it’s so good! Eating your 5+ a day is so much easier when there’s an abundance of delicious fruits and vegetables to get inspired by.
This meal can easily be made vegan by using vegan puff pastry, removing the parmesan (or using vegan cheese) and omitting the eggs from the salad. On the flip side, bulk it up and make it meaty by adding some bacon or shredded chicken to the salad.
TOMATO TARTE TATIN
This savoury tomato tarte tatin makes the most of juicy summer tomatoes. A fresh and flavoursome vegetarian dinner that’s easy to put together and won’t weigh you down.
Ingredients
TARTE TATIN
- 1 sheet frozen puff pastry (150g/5.3oz)
- 1 yellow capsicum
- 1 small red onion
- 2 cloves garlic
- 360 g cherry tomatoes (multi-coloured are nice) (12.7oz)
- 1 1/2 Tbsp balsamic vinegar
- 1 Tbsp olive oil
- 1 Tbsp brown sugar
- 1 Tbsp chopped thyme leaves + extra to serve
- 3/4 cup finely grated parmesan (68g)
- Large handful fresh basil
SALAD
- 4 eggs
- 120 g Mediterranean rocket (4.2oz)
- 1 large avocado
- 1/4 cup finely grated parmesan (23g)
- 1 1/2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1/2 tsp brown sugar
Instructions
MAKE TARTE TATIN
Preheat oven to 190ºC (375ºF) fan bake. Get pastry out freezer to defrost. Dice capsicum, thinly slice red onion and crush garlic. Combine capsicum, onion, garlic, tomatoes, vinegar, oil, sugar and thyme in a bowl. Season generously with salt and pepper.
Heat a medium-sized (approximately 24cm/9.5in), preferably oven-proof, frying pan over medium heat. Add tomato mixture and cook for 5-10 minutes, until tomatoes have softened and mixture is lightly caramelised. If you don’t have an oven-safe frying pan, transfer the mixture to a 23cm (9in) cake tin. Sprinkle with parmesan.
Cut pastry into a circle slightly bigger than the frying pan or tin (stretch to fit if needed). Place on top of the parmesan and tomatoes and tuck the edges in snugly. Make 3 small cuts in the middle of the pastry. Bake for 30 minutes, until pastry is golden.
PREPARE SALAD
While tart cooks, make salad. Bring a small saucepan of water to the boil and add eggs. Boil for 8 minutes, drain, then place in a bowl of cold water.
Divide rocket between individual serving plates. Slice avocado. Remove shell from eggs and cut eggs in half. Place avocado and eggs on top of rocket and sprinkle with parmesan. Whisk together oil, vinegar and sugar. Season with salt and pepper, then drizzle over salad.
SERVE
Remove tart from oven and rest for 5 minutes. Carefully invert onto a board. Scatter with basil and extra thyme, cut into wedges and add to plates with salad. Enjoy!
Recipe Notes
WINE MATCH: Choose a Sauvignon Blanc.
GLUTEN-FREE OPTION: Use gluten-free puff pastry. Unfortunately there are not really any other suitable alternatives.
MAKE IT MEATY / BULK IT UP: You could add chopped, cooked bacon or shredded chicken to the salad. Fresh buttered bread is also a nice addition.
STORING AND REHEATING: Tart is best reheated in the oven (correct side up is fine). Store salad and dressing separately and dress just before serving.
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