Tomato Tart Tatin
Tart Tatin is an upside down tart, originally made with apples but is now made with any filing.
Tradition says that the Tarte Tatin was first created by accident at the Hotel Tatin in Lamotte-Beuvron, France in 1898. The hotel was run by two sisters, Stéphanie and Caroline Tatin. There are conflicting stories concerning the tart’s origin, but the predominant one is that Stéphanie Tatin, who did most of the cooking, was overworked one day. She started to make a traditional apple pie but left the apples cooking in butter and sugar for too long. Smelling the burning, she tried to rescue the dish by putting the pastry base on top of the pan of apples, quickly finishing the cooking by putting the whole pan in the oven . After turning out the upside down tart, she was surprised to find how much the hotel guests appreciated the dessert. An alternative version of the tart’s origin is offered on the Brotherhood of the Tarte Tatin website, according to which Stéphanie baked a caramelised apple tart upside-down by mistake. Regardless she served her guests the unusual dish hot from the oven and a classic was born.
I enjoy a Tart Tatin because it always produces a lovely crispy pastry base rather than one which has soaked up the juices of the filling.
- 6-8 tomatoes (or enough to fill flan case once sliced)
- 8-10 sun dried tomatoes
- large handful of basil
- 4 tablespoons olive oil
- 1 x sheet or 200g of ready made puff pastry
- salt & pepper to season
- Preheat over to 180 degrees centigrade (fan bake is best for puff pastry).
- Line a loose bottom flan dish with greaseproof paper.
- Slice tomatoes into think slices (perhaps 3 slices per tomato).
- Blend together or finely chop basil, sun dried tomatoes & olive oil. I have not seasoned this with salt since the sun dried tomatoes are often salted.
- Spread sun dried tomato and basil mix to cover greaseproof paper in flan dish.
- Arrange tomatoes on top of sun dried tomato mix.
- Season with pepper.
- Cover tomatoes with puff pastry, tucking into the sides so no tomatoes are showing.
- bake for 20-25 minutes or until the pastry is puffed and golden.
- Allow to cool slightly, once cooled (you can serve this warm or cold), turn tart upside down onto a serving platter and remove tin. Peel away the greaseproof gently without disturbing the tomatoes.
- You can also garnish with fresh shavings of parmesan.
Serve the tart with a salad for a light lunch or even in slices for a pre dinner bite with drinks.