Tomato tarte tatin

Laurie MacGregor's savoury tart, topped with slow-cooked plum tomatoes, goat's cheese and caramelised onion, makes a delicious starter
Tomato tarte tatin
  • Rating:
  • Serves: 6
  • Cook Time: 30 minutes
  • Prep Time: 4 hours 30 minutes plus chilling
  • Effort: medium



  • 24 plum tomatoes
  • 1 tsp sugar
  • 175 g plain flour
  • pinch of salt
  • 115 g butter
  • 1 egg yolk
  • 1 tbsp olive oil
  • 2 red onions, finely sliced
  • 1 tsp balsamic vinegar
  • black pepper
  • 115 g goats' cheese, finely sliced
  • 55 g cheddar cheese, grated
  • 1 tbsp finely chopped tarragon


1. Preheat the oven to 110°C/gas quarter. Place the tomatoes in a roasting tin and sprinkle with sugar. Roast the tomatoes for 4 hours. Set aside to cool.

2. While the tomatoes are roasting make the pastry. In a food processor blend together the flour, salt and butter until the mixture resembles crumbs. On a floured surface, knead lightly to a smooth dough. Wrap the dough in cling film and refrigerate for 30 minutes.

3. Meanwhile, heat the olive oil in a small, heavy-based frying pan. Fry the red onion gently for 10-15 minutes, stirring now and then, until the onions are lightly caramalised. Mix in the balsamic vinegar.

4. Preheat the oven to 220°C/gas 7. Roll out the pastry to a 25cm round.

5. Line a buttered 23cm tarte tatin tin or heavy-based shallow cake tin with the roast tomatoes, placing the tomatoes cut side down. Season with salt and freshly ground pepper. Top with the caramalised onions goat's cheese, Cheddar and tarragon.

6. Lay the pastry round over the filling, pressing the pastry edges down into the tin. Prick the pastry with a fork.

7. Bake for 25 minutes until the pastry is golden-brown. Remove from the oven, rest for 10 minutes, then turn out onto a serving plate. Serve.

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