Pic of Slow roasted tomato tarte tartin

Slow roasted tomato tarte tartin

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Vegetarian mains

Slow roasted tomato tarte tartin

Main Serves 4 3h
This is a intensely flavourful tart, redolent of summer. Although the tomatoes take a while to cook, they require little attention and the result is sublimely delicious. Eat for lunch or dinner with a crisp green salad or lightly blanched green beans.

Ingredients

  • 480g cherry tomatoes, cut in half crossways
  • a few fresh marjoram leaves (optional)
  • olive oil
  • 2 large or 3 small onions (red or white), finely sliced
  • light brown sugar (1 tsp for the onions, 2 tsp for the tarte topping)
  • 250g small potatoes, cut in ½cm rounds
  • 20g butter
  • 1 garlic clove, crushed
  • 1 tbsp balsamic vinegar
  • 100g goat's cheese, crumbled
  • 2 sprigs thyme, leaves only
  • 1 block ready-made butter puff pastry
  • salt and pepper

Method

Prep time: 30 min
Cooking time: 2h 30 min
  • Step 1

    Preheat oven to 150°C/Gas 2.
  • Step 2

    Put the tomatoes in a baking dish. Sprinkle with marjoram and a little salt and oil. Bake for 2 hours.
  • Step 3

    Put the onions in a heavy-based pan with 2 tablespoons of olive oil and 1 teaspoon of sugar. Cook gently for 45 minutes-1 hour, stirring now and then, until caramelised.
  • Step 4

    Boil the potatoes in salted water for 5-6 minutes until tender. Drain.
  • Step 5

    Heat 1 tablespoon of oil with the butter in a 24cm heavy-based oven-proof frying pan. Add 2 teaspoons of sugar, the garlic and balsamic and stir.
  • Step 6

    Increase the oven to 200°C/Gas 6. Layer the tomatoes over the base of the pan, cut side up, then the potatoes and onion. Sprinkle over the thyme and cheese.
  • Step 7

    Roll out the pastry on a floured work surface and cut a circle the size of the pan. Lay it on top of the veg and tuck in the edges.
  • Step 8

    Bake for about 30 minutes until golden and crispy on top. Remove from the oven. Using oven gloves, invert the pan onto a plate to tip out the tarte.