French recipe for 4 people, takes only 25 mins; recipe has butter, olive oil, onion, sugar, butter, self-raising flour, parmesan, thyme leaf, egg, butter, olive oil, sugar, garlic clove, plum tomato, thyme and cherry tomato.
Tomato & caramelised onion tart tatin
Course: French
Servings
4
servings
Prep time
20 mins
Ingredients
- Garlic Clove: 1 fat garlic clove, thinly sliced
- Parmesan: 50g parmesan, finely grated
- Cherry Tomato: 300g pkt cherry tomatoes
- Olive Oil: 1 tbsp olive oil
- Onion: 1 large onion, cut into thin wedges
- Egg: 1 large free range egg yolk
- Sugar: 1 tsp sugar
- Butter: 50g butter
- Thyme: several sprigs of thyme
- Self Raising Flour: 175g self-raising flour
- Plum Tomato: 5 plum tomatoes, halved lengthways
- Thyme Leaf: small handful fresh thyme leaves
Directions
- Heat the butter and oil in a frying pan until the butter has melted. Cook the onion over a medium heat for about 10 minutes until beautifully golden, stirring often. Stir in the sugar and cook for another couple of minutes. Tip the onion and juices into a bowl and set aside. Preheat the oven to 200C/gas 6/fan 180C.
- For the pastry, rub the butter into the flour to make fine crumbs. Stir in the parmesan, thyme and a pinch of salt. Add the egg yolk and 2 tbsp cold water, then mix to make a dough. Wrap in cling film.
- For the tomatoes, heat the butter and oil in a 20cm tart tatin tin on the hob until quite hot. Stir in the sugar and garlic, then put in the plum tomatoes cut-side down with a few thyme sprigs, and sizzle for no more than 1 minute. Scatter in the whole cherry tomatoes and tuck in a bit more thyme. Take off the heat and spread the onions on top. Season with salt and pepper.
- Roll out the pastry until it's slightly bigger than the top of the tin. Lay it over the onions and tuck any excess down the sides.
- Bake on a baking sheet for 25 minutes until golden. Cool for 5 minutes, invert a plate over the top and upturn the tart onto it. Scatter with extra thyme and black pepper.
