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Tomato Tarte Tatin

Try out this tasty tomato tarte tatin for fresh tomato taste, complimented by a crisp, golden pastry for the perfect combination of taste and texture. 


For filling

  • 30g butter
  • 25g caster sugar
  • 2 tbsp balsamic vinegar
  • 2 cloves garlic, finely sliced
  • 1 tsp thyme leaves
  • 650g cherry tomatoes
  • 1 tbsp capers
  • a small handful basil leaves

For pastry:

  • 210g plain flour, plus extra for dusting
  • 100g butter, cold
  • 1 egg yolk


Step 1 – To make the pastry, pour the flour and a generous pinch of salt in a large bowl. Grate in the butter and rub it into the flour with your fingertips. Mix the egg yolk with 2 tbsp cold water and stir into the mixture to make a dough. Once the dough has formed, shape into a disc, wrap and chill for 30 minutes.

Step 2 – Heat the oven to 200C/fan 180C/gas 6. Melt the butter in a 20-22cm ovenproof frying pan and stir in the sugar and vinegar. Let this simmer for 5 minutes until the mixture appears thick.

Step 3 – Take the pan off the heat and scatter over the garlic and herbs, arranging the tomatoes in one layer in the pan. 

Step 4 – Once chilled, roll out the pastry on a lightly floured work surface until it’s about 1cm larger than the pan, then put it on top of the pan, tucking it in around the edges and cutting a few small vents in the top. 

Step 5 – Bake this for 35 minutes. Once cooked, run a palette knife around the edge and leave for 5 minutes. Scatter with capers and basil.