Page title and description

Vegetarian mains
Cherry tomato tarte tatin
Ingredients
- 1 tbsp olive oil
- 40g butter
- 1 tsp caster sugar
- 1 tbsp balsamic vinegar
- ½ whole head of garlic (cut in half crossways)
- 4 sprigs fresh marjoram or oregano
- 250g cherry tomatoes, cut in half through the middle
- 1 tbsp dry breadcrumbs
- 320g sheet all-butter puff pastry, rolled out to 3-4mm thick
- 1 egg, beaten
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
30 min
PT30M
-
Step 1
Preheat oven to 220°C/Gas 7. -
Step 2
Heat the oil and butter in a 23cm ovenproof frying pan. Add the sugar and balsamic and season. -
Step 3
Put the garlic bulb cut side up in the middle. Scatter over the marjoram and arrange the tomatoes cut side down around the garlic. Cook on a medium heat for 5 minutes. Sprinkle over the breadcrumbs. -
Step 4
Cut the pastry to the same size as the pan, lay it over the top of the tomatoes and tuck in the edges. Brush with beaten egg. -
Step 5
Bake in an oven for 20 minutes, until golden and crisp. Remove from the oven and leave to sit for 5 minutes. -
Step 6
Run a knife around the edge of the pastry to loosen it, place a plate over the top and tip it out. You may need to do some tomato patching, depending on how nonstick your pan is. -
Step 7
Cut into slices, squeezing out the garlic to spread over the tarte.