If you haven’t tried making a savoury tart tartin, you need to get on it pronto! They are really simple, and make a lovely dish to serve to vegetarians, and everyone else too! This recipes makes a deliciously garlicky tomato tart which everyone will love.
You know by now that I love me a dish that looks like it must have been very difficult to make but is secretly very easy….it’s the best kind of cooking!
Having a block of puff pastry (or a ready rolled pack to save you even more time) in the fridge is a very comforting thing. You know that a whole range of delicious-ness is minutes away at any given time. Which is how I like to live.
Apple tart tartin has to be one of my favourite things in the world, and I am sure I am not alone in this. Sweet, buttery, flakey and delightful. That apples are baked under a snug blanket of flakey, puff pastry and then the whole tart is tipped upside down onto a plate and hopefully into your mouth. People get a little nervous about the hot buttery caramelly juices from the apples, but the fear is stronger than the reality and they are much easier than you think! But have you tried a savoury twist on a tart tartin? Much much easier than a sweet one, and really fun to play around with.
This is delicious straight from the oven, but I also love it cooled to room temperature. I don’t know if it’s just the inevitable fate of a food blogger…where everything inevitably gets a little cold as you make each dish pose and work it’s angles. Or maybe it’s a sign of something stranger, but more and more I am enjoying room temperature food over hot food. Answers on the back of a post card. But anyway, my strange eating habits aside, this tomato tart tartin works beautifully either way.
I love it as a side dish on a proper scrummage lunch with lots of lovely dishes laid out on a table just waiting to be devoured, but it is also a beautiful meal in it’s own right, just serve with a handful of rocket and possibly a melty ball of mozzarella and a drizzle of pesto for a spectral feast that was remarkably simple to knock up.
But ssssssh don’t tell anyone will you?
- 1 pack of store bought puff pastry, gluten free available too! (feel free to make your own if you are feeling extra virtous / have lots of time on your hands)
- 1 punnet of cherry tomatoes, halved
- 2 cloves garlic, crushed
- a couple of fresh thyme sprigs
- 1 tablespoon olive oil
- Preheat the oven to 200C
- Take a heat proof pan approximately 10 inches wide. Roll the puff pastry out and cut a disc which is about 2 cm wider than the pan. Then prick the pastry round all over with a fork.
- Heat the olive oil in the pan, and add the crushed garlic. Cook for 30 seconds, being careful not to let it burn. Turn off the heat and then sprinkle in the thyme leaves.
- Arrange the tomatoes in the pan, cut side down (this will form the top of your tart)
- Lay the pastry disc over the tomatoes, and tuck the edges in like a delicious blanket.
- Pop the whole thing in the oven for about 25 minutes until the pastry has puffed up and is golden
- Allow to rest for 5 minutes before turning out onto a serving board. Perfect straight from the oven, but also delicious at room temperature. It can also be made ahead and then just popped in the oven at the last minute.
I love this with with a simple rocket and pesto salad. So fresh and comforting all at once. Like a hug from a dewy field. You know it.