Upside-down cherry tomato tarte tatin
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- 2 tbsp balsamic vinegar, to serve
- Breadcrumbs
- 100g/3½oz plain flour, plus extra for dusting
- 2 tbsp olive oil
- 200g/7oz cherry tomatoes
- 2 tbsp cold water
- 100g/3½ oz caster sugar
- 2 tbsp olive oil
- 1 tbsp chopped fresh sage
- 55g/2oz butter
Contains
GlutenMilkSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Preheat the oven to 200C/400F/Gas 6.
- For the filling, heat the oil in a small ovenproof frying pan. Add the tomatoes and sugar and fry until the tomatoes just start to soften and the sugar becomes light golden-brown in colour. Scatter the chopped sage over the tomatoes.
- For the pastry, place the flour and butter into a food processor. Blend until it resembles breadcrumbs.
- Add the oil and water and blend for a few seconds more. Tip out onto a work surface lightly sprinkled with flour and knead lightly to form a soft dough.
- Using a rolling pin, roll out to a round circle slightly bigger than the frying pan.
- Place the pastry on top of the fried tomatoes and tuck the edges into the filling.
- Put the frying pan into the oven and cook for about 12 minutes, until the pastry is golden-brown and cooked on top.
- Carefully turn out onto a large plate, so that the tomatoes are on top. Drizzle with balsamic vinegar and serve warm.
Plating
Cookware for this recipe
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Frying pan
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Blender
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Food processor
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Chef's knife
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Cutting board
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Rolling pin