Tomato Tart Tatin


  • 500g tomatoes, varies sizes and types is best and some firmer small tomatoes
  • puff pastry, 1 sheet
  • balsamic glaze
  • brown sugar, a tablespoon
  • butter, 1tbsp
  • olive oil
  • thyme
  • goats cheese (pasteurised)


  • Pre heat the oven to 200 degrees c
  • Rinse tomatoes and chop (halves for cherry, more for bigger tomatoes)
  • Using an oven proof frying pan melt the butter and a splash of oil to stop it burning
  • Add the brown sugar and let it dissolve
  • Place the tomato’s in the pan face down and let the butter and sugar cook them a little and start to caramelise the bottom
  • Place a few thyme leaves in the mix and add a squeeze of balsamic
  • Put the pastry on top of the mix, tucking the edges of the pastry under itself to form a double layer around the edges of the dish
  • Place in the oven for 20 minutes
  • Remove and using a plate on top of the pan turn the tart out
  • Top with further thyme, goats cheese and a last squeeze of balsamic
  • Eat with a salad and ideally a large glass of pale rose