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
- 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
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.
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.