Tomato Tarte Tatin

Serves 4-6
Time 40 minutes


1 tbsp extra virgin olive oil

1 clove garlic, sliced 

1 brown onion, sliced

4 cups mixed colour cherry tomatoes, fork pierced

Salt & pepper

3 tbsp balsamic vinegar

1 tsp honey

2 tsp thyme leaves, chopped 

1 sheet frozen puff pastry 


To serve

Goats cheese

1/2 tbsp extra virgin olive oil


Preheat oven to 180°C.

In a large frying pan over low heat, add extra virgin olive oil and slowly caramalise onion and garlic for 8-10 minutes. 

Add tomatoes to the pan and cook for a few minutes, stirring occasionally until they begin to soften.

Add balsamic vinegar and honey and cook for a minute or so until heated. 

Sprinkle with thyme, salt and pepper.

Place the puff pastry on top of the tomatoes, folding under any edges. Prick the pastry with a fork.

Bake for 20-25 minutes or until puff pastry is golden-brown. Let cool for 5 mins.

Invert a large plate over the top of the pan and flip onto the plate. 

Sprinkle with extra thyme sprigs and goat cheese. Serve at room temperature.