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Sugardrop tomato tarte Tatin recipe

Sugardrop tomato tarte Tatin recipe

88 ratings

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

Each serving contains

  • Energy

    1960kj
    469kcal     23%

  • Fat

    30g 42%

  • Saturates

    12g 62%

  • Sugars

    11g 12%

  • Salt

    1.1g 19%

of the reference intake
Carbohydrate 45.3g Protein 8.2g Fibre 3.8g

Method

  1. 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.
  2. 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.
  3. 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

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