Tomato Tarte Tatin

I’m a few weeks behind on my Great British Bake Off inspired bakes, thanks to actually getting out on the weekends and doing things, so I do apologise that this post is going up around the same time as the Finale is being aired.

First off, don’t bother making your own puff pastry. Honestly, it’s just not worth the hassle. Buy it frozen from the supermarket, and you can thank me later. It’s also REALLY hard to make puff pastry in a warm climate, because you need the butter to be COLD!!!! Just buy it.

I spent a decent amount of money on these tomatoes because I wanted a mixture of colours, but also because I wanted tomatoes that I knew would have ounces of flavour, and therefore I needed to pay a bit more to get tomatoes that were grown well. So my second piece of advice for this dish is to make sure you get some tasty tomatoes.

Make sure you cook off as much liquid as you possibly can, because you don’t want the pastry to be soggy, and you don’t want the tarte tatin to fall apart. Caramelising the tomatoes, or any vegetables for this dish, ensure that they get a bit sticky and come together, rather than falling apart as soon as you turn the skillet over onto a plate.


500 grams mixed heirloom tomatoes, bigger ones cut in half
6 cloves garlic, thinly sliced
1 tbsp balsamic vinegar
2 tbsp olive oil
1 tsp honey
250 grams puff pastry, rolled out to cover the size of your skillet
burrata, to serve

  1. Preheat the oven to 200°C.
  2. Place your skillet over a medium heat, add 1 tbsp of oil, then the tomatoes. Cook for 6 – 7 minute, until the tomatoes burst. Remove from the skillet and set on a plate.
  3. Add the remaining olive oil to the skillet, along with the balsamic vinegar. Stir the honey through. Cook on low for 1 minute, then add the garlic. Cook for 2 minutes. Remove the garlic from the skillet.
  4. Place the tomatoes back into the skillet, making sure to leave behind any additional juices/water on the plate. You want as little liquid as possible. Season with thyme, salt and pepper. Mix through the tomatoes. Scatter the garlic over the tomatoes. Then place the puff pastry over the skillet. Tuck in the edges of the skillet, and trim off any excess.
  5. Place in the oven and bake for 40 minutes, until pastry is puffed up and golden. Remove from the oven, run a knife around the edges, and then allow to sit for 10 minutes.
  6. Carefully turn out your tarte tatin by placing a plate over the skillet, and turning it upside down. Serve warm with room temperature burrata.

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