Sugardrop tomato tarte Tatin recipe
Sugardrop tomatoes are super sweet and juicy, make the most of them in this beautiful tarte tatin recipe which is intensified with sun-dried tomato pesto and balsamic vinegar. Serve with a side salad and crumbled, tangy feta - the perfect summer dinner for 4.
See method- Serves 4
- 30 mins to prepare and 20 mins to cook
- 469 calories / serving
Ingredients
- 375g (12oz) ready rolled puff pastry
- 4tbsp sundried tomato pesto
- 3 tbsp Tesco Finest balsamic vinegar
- 1tbsp caster sugar
- 2tbsp thyme leaves, plus a little more to serve
- 500g (1lb) Sugardrop tomatoes, stalks removed
- salad, to serve
- crumbled goat's cheese, to serve
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Shop ingredientsEach serving contains
- Energy
- 1960kJ 469.0kcal
- Fat
- 30g
- Saturates
- 12g
- Salt
- 1.1g
- Sugars
- 11g
of the Reference intake
Carbohydrate 45.3gProtein 8.2gFibre 3.8g
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- Preheat the oven to gas 6, 200°C, fan 180°C. Roll the pastry out on a lightly floured surface until it is about 5mm (¼ in) thick. Place a 25cm (10in) dinner plate on top as a guide and cut out a circle, then spread evenly with the pesto.
- Pour the vinegar into a non-stick, 20cm-base (8in) ovenproof frying pan and scatter the sugar and thyme evenly over the base. Add the tomatoes in a single layer and drape the pastry circle over the top, pesto-side down. Gently tuck in the edges to encase the tomatoes snugly and bake in the oven for 20 minutes, until the pastry is puffed and brown.
- Let the tart rest for about 3 minutes then place a large serving dish on top and, wearing oven gloves, carefully flip the whole thing over. Scatter with some more thyme, then serve with salad and some crumbled goat's cheese.
- Find out more about our Sugardrop tomatoes
