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Vine-Ripened Tomato Tarte Tatin

A pretty brunch dish that is so easy to prepare, this vegan vine-ripened tomato tarte tatin celebrates the sweet tartness of the humble tomato. 
Servings 1 tart
Author Logan

Ingredients

  • 400 - 500 grams ripe heirloom or large cherry tomatoes enough to cover your oven proof pan
  • 1 sheet puff pastry vegan
  • 1/2 teaspoon dried oregano
  • a small handful of fresh oregano or basil
  • 2 teaspoons brown sugar
  • 2 tablespoons vegan butter
  • 1 teaspoon olive oil
  • 1/4 sea salt
  • cracked pepper

Instructions

  • Pre-heat the oven to 220 degrees C
  • Cut the pastry in to a circle to fit the pan. Cut a small slit in the centre to release steam. 
  • In a round oven proof fry pan, melt the butter and add the brown sugar. Cook for two minutes or until the sugar is melted.
  • Carefully, place the tomatoes down on to the pan covering the entire space. Season with a pinch of salt and sprinkle with the dried oregano leaves. 
  • Turn the heat to low-medium and cook the tomotoes, shaking the pan every so often, for around seven minutes. 
  • Place the cut pastry sheet over the tomatoes, tucking the edges carefully down. 
  • Put the pan in to the oven and bake for 30 minutes or until the pastry is golden. 
  • Remove from the oven and allow to sit for 5 minutes. 
  • Carefully, place a plate over the pan and gently flip the two over to turn the tarte tatin out. 
  • Season with sea salt and pepper, sprinkle with the fresh herbs and drizzle with olive oil. Cut in to slices to serve. 

Notes

For a gluten-free alternative, simply use gluten-free puff pastry. In Australia, Genius make a gluten-free puff pasty and Coles puff pastry is vegan.