I love roasted tomatoes, they are one of my favourite things. They take on a delicious sweetness and it’s amazing how roasting them brings out so much more flavour than you would find in a fresh tomato. I love trying roasted tomatoes in a variety of dishes, so, I decided to try a roasted cherry tomato tarte tatin.
I’ve made mushroom tarte tatin previously, and it was delicious and I’ve made it a number of times since, so I knew a roasted cherry tomato version would be just as delicious, if not more-so. Slow roasted cherry tomatoes, caramelised onions and flaky pastry. What is there not to love?
I served my tarte tatin’s with a simple lettuce salad as I didn’t want anything to overpower or take anything away from the delicious tomato flavour, but you could serve them with whatever you like.
Cherry Tomato & Caramelised Onion Tarte Tatin
Makes 2 small tarte tatin’s
- 1 small onion, peeled and chopped
- 2 teaspoons of butter
- salt & pepper to taste
- Heat a frying pan over a medium low heat and melt the butter. Add the onions and seasoning to taste, and cook until golden and soft.
- Set aside to cool.
Roasted Cherry tomatoes
- 150g of cherry tomatoes, halved
- 1 teaspoon of olive oil
- a pinch of sugar
- salt and pepper to taste
- Preheat the oven to 150 degrees Celsius (300 Fahrenheit) and line a roasting pan with baking paper.
- In a small bowl combine the cherry tomatoes, olive oil, sugar, salt and pepper and mix to combine. Spread the tomatoes out on the baking tray cut side up and cook until slightly softened, about 10 minutes.
- Set aside to cool.
- 1 sheet of puff pastry
- a beaten egg
- Preheat the oven to 180 degrees celsius (355 farenheit).
- Grease 2 ramekins and trim the pastry to the size of the ramekin. You will need to cut circles of pastry for each ramekin.
- Line the bottom of the ramekin with the cherry tomatoes, cut side down. Top with half the caramelised onion before topping with the pastry rounds. Repeat with the other ramekin
- Brush with beaten egg and bake for 15 to 20 minutes or untilthe