Tomato and Herb Tarte Tatin with a Green Salad

Ready-made puff pastry, caramelised tomatoes, and dried herbs baked until golden, served with a mustard vinaigrette and green salad.

Baking Vegetarian Lunch Tomato Puff Pastry

Estimated Nutrition

Calories

783.2

kcal / serving

3132.8 kcal total

Carbs

41.9g

per serving

167.6 g total

Fat

64.6g

per serving

258.4 g total

Protein

8.6g

per serving

34.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Sugar

375

Puff Pastry

ready rolled

CondimentsSauces

White Wine Vinegar

tsp

English Mustard

Dairy

piece

Egg

beaten

NutsSeeds

piece

Salt

to taste

piece

Black Pepper

to taste

tsp

Mixed Herbs

dried

OilsFats

Olive Oil

for dressing

Vegetables

300

Tomatoes

small, halved

head

Round Lettuce

leaves torn

Method

Preheat the oven to 200°C.

Heat 15ml olive oil in a 25cm ovenproof frying pan and sprinkle sugar evenly over the base.

Arrange tomatoes cut-side down in the pan, season, scatter herbs, and cook over medium heat for 10 minutes.

Cut the pastry into a circle 3cm wider than the pan.

Place pastry over tomatoes, tucking edges down the sides, and brush with beaten egg.

Bake for 20 minutes until the pastry is puffed and golden-brown.

Whisk vinegar, mustard, salt, pepper, and 75ml oil to create the salad dressing.

Flip the tart onto a large plate using oven gloves and serve warm or cold with dressed lettuce.