Tomato Tatin
60 min
total
4
people
396
calories per serving
Ingredients
4 people
- 800 gVine tomato (halved and seeded)
- 1 pcPuff pastry (rolled out)
- 50 gWhite sugar
- 30 gUnsalted butter
- 2 tbspBalsamic vinegar
- 1 pcGarlic (minced)
- 2 pinchThyme
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Candied, glossy tomatoes under an amber caramel, set on a puff pastry that cracks under the knife. The vinegar's acidity cuts through the sugar for a sharp balance.
- 1
Cut the tomatoes in half. Remove seeds and excess water to avoid making the pastry soggy. Pat them dry with a clean cloth.
- 2
In a cake pan, pour the sugar and a splash of water. Heat until golden. Add butter pieces and deglaze with balsamic vinegar.
- 3
Arrange the tomatoes curved side down in the pan, packed tightly. Add minced garlic and thyme. Cover with the puff pastry, tucking the edges inward.
- 4
Bake at 180°C. The pastry should be golden and sound hollow. Let it rest for 5 minutes before flipping quickly onto a plate.
Frequently asked questions
How do you get this dish right?
- If the tomatoes release too much juice during baking, carefully drain the excess before flipping.
- Use firm tomatoes so they hold their shape after baking.
How long does this dish keep?
Eat immediately to keep the pastry crispy. Does not reheat well.
4.7
51 reviews
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