Tomato & caramelised onion tart tatin
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 4
Skip to ingredients
For the caramelised onions
- 50g butter
- 1 tbsp olive oil
- 1 large onioncut into thin wedges
- 1 tsp sugar
For the pastry
- 85g butter
- 175g self-raising flour
- 50g parmesanfinely grated
- small handful fresh thyme leaves
- 1 large free range eggyolk
For the tomatoes
- 25g butter
- 1 tbsp olive oil
- 1 tsp sugar
- 1 fat garlic clovethinly sliced
- 5 plum tomatoeshalved lengthways
- several sprigs of thyme
- 300g pkt cherry tomatoes
Nutrition: per serving
- kcal625
- fat45g
- saturates29g
- carbs46g
- sugars3g
- fibre4g
- protein12g
- salt1.57g
Method
step 1
Heat the butter and oil in a frying pan until the butter has melted. Cook the onion over a medium heat for about 10 minutes until beautifully golden, stirring often. Stir in the sugar and cook for another couple of minutes. Tip the onion and juices into a bowl and set aside. Preheat the oven to 200C/gas 6/fan 180C.
step 2
For the pastry, rub the butter into the flour to make fine crumbs. Stir in the parmesan, thyme and a pinch of salt. Add the egg yolk and 2 tbsp cold water, then mix to make a dough. Wrap in cling film.
step 3
For the tomatoes, heat the butter and oil in a 20cm tart tatin tin on the hob until quite hot. Stir in the sugar and garlic, then put in the plum tomatoes cut-side down with a few thyme sprigs, and sizzle for no more than 1 minute. Scatter in the whole cherry tomatoes and tuck in a bit more thyme. Take off the heat and spread the onions on top. Season with salt and pepper.
step 4
Roll out the pastry until it's slightly bigger than the top of the tin. Lay it over the onions and tuck any excess down the sides.
step 5
Bake on a baking sheet for 25 minutes until golden. Cool for 5 minutes, invert a plate over the top and upturn the tart onto it. Scatter with extra thyme and black pepper.
