Tomato tarte tatin

Tomato tarte tatin

by Liz O'Keefe |

Home-grown vegetables, such as juicy tomatoes, picked from the plot are the perfect ingredients for tasty, nutritious meals

Serves 4

150g chilled unsalted butter, chopped, plus 25g softened

300g strong flour, plus extra for dusting

1 egg yolk

100ml cold water

2 tbsp olive oil

1 tbsp sugar

1.5kg different sized and coloured tomatoes, halved horizontally

5 garlic cloves, peeled and halved

20g basil, plus extra to garnish

100g pea shoots

zest and juice of 1 lemon

sea salt and black pepper

airtight wrap

28cm round oven pan

In a large mixing bowl, combine the chilled chopped butter and the flour, then rub the butter into the flour for 2-3 mins until completely integrated. Stir in the egg yolk and water, then bring together into a dough with one hand. Knead for 1 min until smooth, then wrap the ball of pastry in an airtight wrap and leave to chill for 1 hr.

Preheat the oven to 200°C/180°C fan/gas mark 6. Place the pan on the hob and melt the 25g of butter. Add half the olive oil and all the sugar. Season with sea salt and black pepper, then heat for 2-3 mins until the sugar dissolves and starts to brown.

Off the heat, position the halved tomatoes, cut side down, within the pan, so they are all bunched up next to each other, and slot the garlic clove halves in between, here and there. Top with 4 basil leaves, spaced out from one another.

On a surface lightly dusted with flour, roll out the pastry to a 30cm circle. Top the tomatoes with the pastry and tuck the pastry into the sides. Bake for 30-35 mins until golden. Allow to cool for 5 mins in the pan, then run a table knife around the sides and place a large plate over the top of the pan. Keeping one hand on the plate, drain the juices into a jug, then flip over the tart onto the plate and remove the pan.

In a bowl, combine the remaining basil leaves and pea shoots. In a separate bowl, whisk together the lemon zest and juice and the remaining olive oil, and add to the reserved cooking juices in the jug. Season with sea salt and black pepper. Pour the mixture over the basil and pea shoots and toss to combine. Serve this with the tart, garnished with torn basil.

**More recipes for home-grown fruit and vegetables are in the July 2022 issue of LandScape magazine...**

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