Recipe: vegan tomato tarte tatin
Love classic apple tarte tatin? Then try this savoury version with tomatoes. For a delicious side dish, this savoury tomato tarte tatin from the cookbook Dosia bakt vegan is the perfect choice.
Method:
1. Preheat the oven to 180 °C. Cut the stems from the tomatoes so that you have groups of 3–4 tomatoes together. Place the tomatoes, still attached to their stems, on a baking tray, drizzle with 1⁄2 tablespoon olive oil and season with salt and pepper. Bake in the centre of the oven for approx. 25 minutes.
2. Meanwhile, heat 1⁄2 tablespoon oil in an ovenproof frying pan and gently fry the onions over low heat, stirring, for approx. 5 minutes until soft. Stir in the garlic and fry for approx. 2 minutes, stirring. Add the balsamic vinegar and let it reduce and caramelise slightly over a few minutes. Remove everything from the pan and clean the pan thoroughly. Remove the tomatoes from the oven and increase the oven temperature to 200 °C. Leave the tomatoes to stand for approx. 5 minutes so they can cool slightly. Meanwhile, finely chop half of the basil and thyme leaves.
3. Heat 1 tablespoon oil in the frying pan, sprinkle in the sugar and let it melt. Remove from the heat and place the tomatoes in the pan with the stem side down. Leave some space around the sides of the pan so that the released liquid can evaporate. Scatter the olives over the top and place them in the spaces between the tomatoes. Distribute the onion mixture and the chopped basil and thyme over the top as well.
4. Roll out the puff pastry and cut out a circle of approx. 24 cm (for example, using a large plate). You can also stretch the pastry a little, so it is not a problem if it is slightly too small. Place the pastry over the tomatoes and tuck it in slightly around the sides. Leave some space around the edge of the pan so that excess liquid can evaporate. Cut or snip a few steam vents in the pastry and bake in the centre of the oven for approx. 25 minutes until golden brown and crisp.
5. Remove from the oven (be careful, the handle is scorching hot!) and drain off as much liquid as possible. Press gently on the pastry and carefully twist it slightly so that all the tomatoes come loose from the base. Place a large plate upside down over the pan and carefully turn the tarte tatin out onto the plate. Some hot liquid may still leak from the tart. Decorate the tarte tatin with the extra basil and thyme and serve immediately.
Title: Dosia bakt vegan
Author: Dosia Brewer
Price: €29,99
Publisher: Fontaine Uitgevers
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