Tomato Tatin… almost seasonal in Miami!

1 Nov

As I left France (already) 3 months ago, brothers & sisters were still on holidays, we had lots of time for doing just what we wanted to and it was a good opportunity to visit some of the great markets that we are lucky to have in our countryside.

Some of you will always have butter and jam in their fridge, ham and gherkins, champagne and caviar….. mine is always full of fresh salads and vegetables…. Boring? Not at all, let me prove it to you as I proved it to the whole family especially the male section…..!


  • 1 portion of puff pastry – preferably ready to use
  • 4-5 fleshy tomatoes on the vine
  • Olive oil
  • Salt & pepper
  • Caster sugar
  • Fresh rosemary, thyme or oregano
  • Basil pesto optional


Preheat your oven to 180°C / 350°F
Cut the tomatoes into wedges, remove the seeds and drain most of the juice.

Cover a tart pan with parchment paper, place the wedges next to each other and as close a possible as they will shrink while cooking.

Drizzle with some pesto or just with olive oil, salt and pepper, chopped herbs and a little sugar then cook it in the oven for 40 minutes to 1 hour, until the tomatoes get soft and start to shrink. The juice of the tomatoes should have evaporated and if you have put sugar it has started to slightly caramelize.

Unroll your puff pastry on top of the dish and fold back into the dish the excess of puff pastry.*

Bake it for 15-20 minutes until the puff pastry is thoroughly cooked and gets a nice golden brown color.
As the tart is still hot, turn it upside down on a serving plate and gently remove the parchment paper.**

Let it cool down a little and drizzle pesto all over the tart.
You can finish with some fresh rocket or other baby leaves to decorate.
Serve it hot or cold, on a buffet or as a starter with a bunch of mixed leaves on the side, a great board of cheese and lots of delicatessen to make sure the WHOLE family loves it.

*You can also make individual tarts for starter. Use tartlets pan and process the same way. It will make 6-8 tarts about 10cm diameter.

**If you wait too long, the sugar caramel will get hard and stick to the bottom of the dish. If this happen, quickly put your tart back in the oven to soften the caramel.


One Response to “Tomato Tatin… almost seasonal in Miami!”

  1. Teena November 21, 2012 at 6:29 am #

    Would love to put your tomato pie recipe in our teenasprideCSA box when we have tomatoes.

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