Upside-Down Cherry Tomato Tarte Tatin

A savory vegetarian tart featuring caramelized cherry tomatoes topped with homemade shortcrust pastry and a balsamic drizzle.

Baking Vegetarian Lunch Tomato Pastry

Estimated Nutrition

Calories

1655.4

kcal / serving

1655.4 kcal total

Carbs

172.5g

per serving

172.5 g total

Fat

104.2g

per serving

104.2 g total

Protein

14.8g

per serving

14.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Caster Sugar

CondimentsSauces

tbsp

Balsamic Vinegar

To serve

Dairy

Butter

GrainsCereals

100

Plain Flour

Plus extra for dusting

Liquids

tbsp

Water

Cold

NutsSeeds

tbsp

Sage

Fresh, chopped

OilsFats

tbsp

Olive Oil

For the filling

tbsp

Olive Oil

For the pastry

Vegetables

200

Cherry Tomato

Method

Scatter chopped sage over the tomato mixture.

Heat oil in an ovenproof pan and fry tomatoes with sugar until softened and golden.

Pulse flour and butter in a food processor until the mixture resembles breadcrumbs.

Blend in olive oil and water to form a soft dough.

Preheat the oven to 200°C.

Roll the dough into a circle slightly larger than the pan.

Place pastry over the tomatoes and tuck in the edges.

Bake for 12 minutes until the pastry is golden-brown.

Invert the tart onto a plate, drizzle with balsamic vinegar, and serve.