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Tomato and Caramelized Onion Tarte Tatin
Tomato and Caramelized Onion Tarte Tatin is a modern British recipe for my own savoury version of the traditional French tarte tatin. Here a herbed pastry dough is used and tomatoes are used for the fruit component. This is excellent served hot, but just as good served cold as part of a barbecue. The full recipe is presented here and I hope you enjoy this classic British version of: Tomato and Caramelized Onion Tarte Tatin.
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Serves:
6
Rating: 
Tags : Vegetarian RecipesVegetable RecipesBaking RecipesBritish Recipes
This is a slightly unusual variant on the classic tarte tatin that makes a rather wonderful vegetarian starter.
Ingredients:
For the Onion Filling:
1 large red onion cut into thin wedges
1 tsp sugar
1 tbsp olive oil
50g butter
For the Pastry:
85g butter
175g self-raising flour
50g parmesan cheese finely grated
small handful of fresh thyme
2 tbsp fresh savory (optional)
1 large egg yolk
For the Tomato Filling:
25g butter
1 tbsp olive oil
1 tsp sugar
1 large garlic clove, thinly sliced
5 plum tomatoes, halved lengthways
several sprigs of thyme
300g packet of cherry tomatoes
Method:
Prepare the onions by melting the butter in a steel frying pan of about 18cm diameter (this needs to be steel as it will later go in the oven). Add the onions and cook over a medium heat until they are golden brown in colour. At this point add the sugar and cook for a further minute. Tip the onion and juices into a bowl and set aside.
Next make the pastry by rubbing the butter into a mixture of flour, grated parmesan and finely-chopped thyme leaves (and savory if using) with your fingertips until the mixture resembles fine breadcrumbs. Stir in the Parmesan, thyme and season. Add the egg yolk and 2 tablespoons of water to make the dough. Wrap in clingfilm and set aside in the fridge.
For the tomatoes, heat the butter and oil in an oven-proof frying pan and leave on the hob until quite hot. Stir in the sugar and garlic, add the plum tomatoes cut side down with a few thyme sprigs and allow to sizzle for one minute. Scatter in the whole cherry tomatoes. Take off the heat and scatter the onions and thyme leaves over the top before seasoning.
Take the pastry from the fridge and roll out on a floured surface until its slightly larger than the diameter of your frying pan (the pastry should be quite thick as it will tear if you roll too thinly). Layer atop the tomato and onion mixture, making certain that you tucking any excess pastry down the sides of the pan.
Bake the tarte tatin in an oven pre-heated to 200°C (400°F/Gas Mark 6) for about 25 minutes until the top of the pastry becomes a golden brown in colour. Take out of the oven and set aside on a heat-proof surface to cool for about five minutes. At this point place an inverted place over the top of the pastry. Then, using a cloth to protect you form the heat invert both the plate and the frying pan so that the tarte tatin flops out onto the plate (this should be relatively easy because of the butter used in the pastry). Season with a twist of black pepper and serve warm slices as a starter with a green salad.
