Tomato Tarte Tatin (A Sensory Addiction)

I think I am more addicted to the smell which comes off the Tomato vine when picking them than in the actual eating (although that is rather lovely too).  

So in preparation for the glorious Tomato picking activity which is due to start any time now, here is a simply scrumptious Tomato Tarte Tatin recipe which is great for supper with a salad and will undoubtedly please both carnivores and vegetarians alike.  The addition of Basil at the end gives it an added freshness to the sweet and tarty filling.  

So... when you've finished sniffing your Tomato vines, try this one out.


Tomato Tarte Tatin (serves 6 for supper)
1 pack of Puff Pastry
6 large Vine Tomatoes
1 Leek (thinly sliced)
1 Red Onion (thinly sliced)
1 tbsp Balsamic Vinegar
1 tbsp Red Wine
2 tbsp Caster Sugar
Drizzle of Olive Oil
25g Butter
Sprig of fresh Thyme
Small handful of fresh Basil
Small tub of Creme Fraiche
Egg wash
Handful of toasted Pine Nuts


If you have a tarte tatin dish then use it but otherwise any non-stick cake tin (without a removable bottom) will work just fine.


In a frying pan over a low heat gently fry the leaks and red onion in the olive oil and butter until turning translucent.  Add the sugar, red wine and vinegar and a sprinkling of thyme and cook over a low heat to caramelise, this will take around 15 minutes (stir occasionally to ensure they do not stick or burn).  Season to taste.  


Slice the tomatoes horizontally (they look beautiful cut this way as you can see the whole structure of the tomato).  Coat the tomatoes in the caramelised juice and then place face up so they cover the base of the tatin dish. Spoon over the leek and onion mixture including all the juices so it covers the tomatoes and any gaps.  Place in the oven at 180 degrees for 20 minutes.  During this time the onion mixture and tomatoes will caramelise some more.  When you remove the mixture from the oven there needs to be almost no liquid left in the tin otherwise the tarte may be abit soggy when finished.  Leave to cool in the fridge.


Roll out the Puff Pastry to the right size and lay over the top of the tatin dish.  Cut the pastry around the dish and push the edge down around the inside edge of the dish.  Egg wash the pastry and then bake in an oven at 190 degress for 25-30 minutes until puffed up and golden.  


Run a knife around the edge of the pastry and place a flat plate or serving platter over the top of the tatin dish.  Take a safe hold on the plate and tatin dish and invert them so the plate is now on  the bottom.  Remove the tatin dish and sprinkle with fresh Basil and toasted Pine Nuts.


Serve with a spoonful of Creme Fraiche and maybe a Parmesan and Rocket Salad.  


This dish is great both hot and cold and if you want it more substantial goats cheese compliments it well.


P.S. I know that the addition of leeks and onions deviates somewhat from the traditional tarte tatin but the tomatoes are still the main event!