Tomato Tatin

This summer´s favourite dish. I have nothing more to say. Serve it with tabbouleh or a green bean salad.

Ingredients: 15 medium sized tomatoes, 1 pack butter puff pastry, 30g cheese (a mature goat´s cheese is best), 1 tbsp olive oil, mixed herbs (I used Babette´s “Mélange Maison”, which contains rosemary, thyme, black pepper, sea salt, coriander, piment d´éspelette and allspice)



  1. Halve the tomatoes and remove the pips and the watery liquid inside.
  2. Toss with the herbs and olive oil, then arrange, cut side up, on a baking tray. Bake in the oven at 150°C (fan) for an hour.
  3. Take out the tomatoes from the oven and let them cool down a little.
  4. Line a 20cm diameter springform tin with baking parchment.
  5. Cut out a circle just slightly larger than the cake tin from the puff pastry
  6. Arrange the tomatoes, skin side down, in the cake tin.
  7. Scatter over the cheese
  8. Now place the puff pastry circle on top of the tomatoes and tuck in the edges around the tomatoes.
  9. Pierce with a fork a couple of times, then bake at 180°C (fan) for 30 minutes
  10. Take out of the oven, remove the tin side wall AND LET THE TATIN COOL DOWN A LITTLE BEFORE flipping the tatin. You do not want to burn yourself with the sizzling juices running onto your hands.
  11. Flip the tatin and serve.

2 Comments Add yours

  1. I am **REALLY** hungry now! This looks delicious!

    1. Thank you for the compliment!

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