Ingredients
Pastry
- 250 g puff pastry
Filling
- 500 g cherry tomatoes
- 1 red onion, peeled and thinly sliced into rounds
- 2 tbsp balsamic vinegar
- 1 tbsp brown sugar (light or dark)
- 2 tbsp olive oil
- 20 g butter
- salt and freshly ground black pepper, to taste
- 1 tsp mixed dried herbs (or a couple of sprigs of thyme or rosemary)
Topping (optional)
- 50 g feta, crumbled
Instructions
- Preheat Oven: Heat your oven to 200°C (400°F) to ensure it’s ready for baking your tarte tatin.
- Cook Onions: Heat olive oil and butter in a large oven-safe frying pan, about 24cm (9 inches), over medium heat. Add sliced red onions with a pinch of salt and sauté gently for 8–10 minutes until softened and starting to caramelize.
- Add Sugar: Stir in brown sugar and continue cooking for another 1–2 minutes until it fully dissolves, helping the onions caramelize further.
- Add Balsamic Vinegar: Pour in the balsamic vinegar, stir well, and let the mixture bubble down slightly. Then, remove the pan from the heat.
- Season and Add Herbs: Sprinkle the dried herbs or fresh thyme/rosemary leaves over the onions evenly.
- Add Tomatoes: Nestle whole cherry tomatoes snugly into the onion mixture to create a compact filling.
- Season Filling: Lightly season with salt and freshly ground black pepper to enhance the flavors.
- Prepare Pastry: Roll out the puff pastry until it is about 1cm larger than the frying pan/skillet to cover the filling completely.
- Cover Filling: Lay the pastry over the tomatoes and onions, tucking the edges down inside the pan to fully encase the filling.
- Vent Pastry: Score a couple of slits into the pastry surface to allow steam to escape during baking.
- Brush Pastry: Lightly brush the pastry with olive oil or an egg wash to promote browning and shine.
- Bake: Place the frying pan in the preheated oven and bake for 25–30 minutes until the pastry is puffed and golden brown.
- Rest and Release: Let the tarte tatin rest for 5 minutes after baking, then carefully run a knife around the edges to loosen it from the pan.
- Invert Tarte: Place a large serving plate over the pan and carefully flip the tarte tatin onto the plate, being cautious of hot juices.
- Serve: Scatter crumbled feta over the top if desired, and serve warm for the best flavor and texture.
Notes
- Use an oven-safe skillet such as cast iron to ensure safe transfer from stove to oven.
- Be cautious when flipping the tarte tatin to avoid burns from hot juices.
- Feta topping is optional but adds a lovely salty creaminess that complements the sweet tomatoes and onions.
- For a vegetarian dish, ensure the puff pastry is free from animal fats.
- This tart is best served warm but can be enjoyed at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
