Page title and description

Vegetarian mains
Slow roasted tomato tarte tatin
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
PT30M
Cooking time:
2h
30 min
PT2H30M
-
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.