This easy tomato tarte tatin is made using ready-rolled puff pastry. Topped with plum tomatoes and red onions, it's a wonderful summery vegetarian recipe.
Finish the tart tatin off with a sprinkling of fresh thyme leaves and serve with a green salad.
2 thyme sprigs, leaves only, plus extra to garnish
50 g (2oz) caster sugar
Small knob of butter
1/2 tbsp balsamic vinegar
650 g (1lb 7oz) plum tomatoes, halved
375 g pack ready-rolled puff pastry
Directions
Step 1
Heat the oil in a large pan, add the onions, cover and gently cook for 15min. Take off the lid, turn up the heat and cook, stirring, for 5min until the onions begin to caramelise. Stir in the thyme leaves and set aside.
Step 2
Preheat oven to 220°C (200°C fan) mark 7. Put a heavy-based 24cm (9½in) round casserole dish or ovenproof frying pan over low heat. Add the sugar and 50ml (2fl oz) water. Heat gently, stirring, until the sugar dissolves, then turn up the heat and allow the sugar to caramelise (do not stir, just swirl the pan occasionally). When the sugar is deeply caramelised (it should be the colour of honey), carefully add butter and vinegar - it will spit and hiss. Stir to combine and take pan off heat.
Step 3
Arrange tomatoes, cut-side down, in a single layer in the base of the casserole or pan. Cover with the cooked onions. Unroll pastry and cut out a circle 1cm (½in) larger than the base of the casserole or pan (it's fine to use trimmings to make a complete circle). Position pastry on top of onions, and tuck in edges.
Step 4
Cook for 30-40min or until pastry is deep golden. Take out of oven and leave to rest for 5min. Invert on to a plate, garnish with thyme leaves and serve with a green salad.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
