How to make the right tomato tarte tatin | Felicity Cloake | Life and magnificence


When an thought is pretty much as good as tarte tatin, it could be nothing in need of a culinary crime to restrict it to apples – which will have been what the nice sisters have been cooking when Stéphanie Tatin made her glad mistake, in case you consider that exact origin story, however buttery caramel and crisp pastry are a contented pairing with the whole lot from homely plums to unique pineapple rings, in addition to extra savoury fruits such because the tomato or pepper.

Indeed, a tomato tatin, a staple of French brasserie menus right now of 12 months (in case you’re in Paris, do have 1 at Les Philosophes for me), is a superb technique to benefit from the marginally disappointing specimens it’s all too straightforward to come back throughout even on the top of summer season in Britain, though it additionally works with fruit that’s too ripe or too bruised to serve uncooked (to visitors, no less than). Clearly, as a result of tomatoes are somewhat completely different to apples, and since this isn’t a dessert, it’s not ample merely to substitute 1 for the opposite within the authentic recipe. So how do you make the right tomato tatin?

The tomatoes

Although you may make a tomato tatin – or, certainly, every other form of tart – with no matter fruit you occur to have mendacity round, from cherries to stripy inexperienced tiger tomatoes, I’m with meals author Sarah Beattie when she recommends utilizing the “drier, meatier sort”, reminiscent of plums. The principal downside with lots of the recipes I attempt is that tomatoes comprise much more liquid than apples – they’re about 94% water, if Google is to be believed – a lot of which is launched because the fruit cooks, leaving the pastry under sadly soggy as soon as the tart has been upturned for serving.

Fortunately, plum tomatoes are considerably much less well-hydrated than the common, and extra amenably formed for this objective than the equally fleshy beef selection, however you’ll nonetheless profit from eradicating the skins, to permit extra water to evaporate, and the jellied seeds, then cooking the tomatoes briefly to launch their juices, as steered by Cara Mangini in her ebook The Vegetable Butcher.

Cara Mangini cooks her tomatoes first to allow liquid to evaporate.

Cara Mangini cooks her tomatoes first to permit liquid to evaporate. Photographs by Felicity Cloake.

Alternatively, when you have extra time in your fingers, however don’t wish to spend it clawing at tomato skins, you’ll be able to slow-roast them earlier than baking, as Anna Jones does in a recipe primarily based on the 1 served at her marriage ceremony, and as Harry Eastwood additionally does in her ebook The Skinny French Kitchen, writing that “if you’ve never sun-dried your own tomatoes, you’re in for a real treat: they’re amazing.”

The caramel

My personal basic tarte tatin recipe is topped with a thick layer of fudgy caramel, which, it have to be admitted, goes higher with apples, pears and their ilk than tomatoes. All the recipes I attempt for the savoury sort steadiness the required candy component with vinegar, with Tamasin Day-Lewis eschewing straight sugar altogether in her ebook The Art of the Tart, preferring a sticky, diminished combination of balsamic vinegar and madeira or port, which, somewhat annoyingly, glides off the entire cherry tomatoes she makes use of, and mysteriously melts away.

Lindsay Bareham’s dressing is poured over the tomatoes before baking.

Lindsay Bareham’s dressing is poured over the tomatoes earlier than baking.

Lindsey Bareham’s Big Red Book of Tomatoes whisks collectively balsamic vinegar with sugar, salt and oil to make a dressing, which is then poured over the tomatoes earlier than baking, drained off afterwards, and poured again over simply earlier than serving, to maintain the pastry as crisp as doable. It’s nice, however feels extra like a heat tomato salad than the sticky tart I’m after. An identical, however extra profitable strategy from Mangini reduces the oil, vinegar, sugar and tomato cooking juices to make a thick, jammy sauce, which is then drizzled over the completed tart.

Diana Henry’s layered honey, vinegar and herbs version.

Diana Henry’s layered honey, vinegar and herbs model.

Diana Henry’s recipe accommodates essentially the most typical caramel, made by boiling collectively water and sugar, then stirring in butter and sherry vinegar. It’s scrumptious, however finally ends up mingling with the juices from her tomatoes and getting somewhat misplaced within the completed dish. I resolve to make use of an analogous recipe, with out the water, however prepare dinner the tomatoes briefly within the caramel as I might do with apples, each to coat them in caramel and to expel some extra juices earlier than they meet the pastry.

The extras

The caramel component in Jones’ recipe comes from thinly sliced pink onions, slow-cooked with honey, vinegar and herbs, then unfold between the tomatoes and the pastry. Henry and Mangini additionally embrace related layers, though I attempt shallots, as advisable by the good Provencal-American meals author Patricia Wells, in Mangini’s tart as an alternative, and might affirm they do the job simply as properly; yellow onions would additionally do, at a pinch, although you’ll in all probability want so as to add a sprinkling of sugar to assist them alongside. All caramelised alliums are, after all, scrumptious – no information there – however they’re hardly a refined flavour, and I discover they overpower the star flip, so I’ll be leaving them out in favour of some skinny slices of garlic, which ought to complement, somewhat than compete with, the headline act.

Anna Jones’ colourful version, finished off with crisp fried capers.

Anna Jones’ vibrant model, completed off with crisp fried capers.

The similar goes for herbs: Mangini’s beneficiant hand with the basil, sage and rosemary provides her tart a “slightly soapy” flavour so far as my testers are involved; in case you’d like to make use of basil, I believe it really works higher scattered contemporary on prime, as in Bareham’s model, however I’m going to stay with thyme, which performs higher within the oven, including a quieter, extra savoury depth of flavour.

Bareham finishes her tart with grated parmesan, and Henry recommends that or crumbled goat’s cheese as an optionally available further – each are wonderful concepts in case you’d like a extra substantial meal, however my coronary heart is stolen by Jones’ crisp fried capers, “little flowers”, as she places it, which pop within the mouth, including bursts of salt to each chunk.

The pastry

Tarte tatin will be made with both puff or shortcrust pastry, though all of the recipes I attempt right here use the previous, excluding Mangini’s sturdy, barely candy shortcrust, which, it have to be famous, stands up higher to the juiciness of the fruit and could be a better option in case you’re planning to move the tart any distance earlier than consumption.

Tamasin Day-Lewis uses cherry tomatoes and forgoes sugar in the caramel altogether.

Tamasin Day-Lewis makes use of cherry tomatoes and forgoes sugar within the caramel altogether.

However, though I choose shortcrust for an apple tarte tatin, tomatoes by some means appear higher served by a crisper, extra delicate crust – albeit 1 containing much more butter. I’m not somebody who believes there’s a lot level in sweating over home made puff pastry when there’s such good ready-made stuff on the market, however I do attempt one of many tarts with home made tough puff, and might affirm this additionally works a deal with in case you’d choose to take all of the credit score your self.

Lastly, Bareham’s proper – this tart is best heat somewhat than sizzling from the oven. Patience is a advantage.

Perfect tomato tatin

Prep 10 min
Cook 50 min
Serves 4-6

750g plum tomatoes
2 tbsp olive oil
2 garlic cloves, peeled and really finely sliced
3 sprigs contemporary thyme, leaves picked
25g sugar
30g butter
2 tbsp balsamic vinegar
400g puff or tough puff pastry
1 handful capers or black olives (optionally available)

Your choice of tomato is vital to the success of this dish – go for plum, ideally, because they release less liquid

Your alternative of tomato is significant to the success of this dish – go for plum, ideally, as a result of they launch much less liquid. Photographs by Dan Matthews for the Guardian.

Bring a big pan of water to a boil, and fill a bowl or sink with iced water. Cut a shallow cross within the base of every tomato. Working in batches, boil them for about 30 seconds, till the skins begins to separate, then drop into the iced water to chill earlier than peeling. Cut in 1/2 vertically, then scoop out the seeds.

Skin, halve and deseed the tomatoes, then fry them in oil to dry them out a bit, and add garlic and thyme.

Skin, halve and deseed the tomatoes, then fry them in oil to dry them out a bit, and add garlic and thyme.

Heat the oil in a frying pan on a medium-high flame, and prepare dinner the garlic and two-thirds of the thyme for a minute or so. Add the tomatoes, sizzle for 2 to 3 minutes, till they soften and begin to launch their juices, then flip off the warmth.

Melt the sugar, butter and vinegar in a roughly 25cm ovenproof frying pan and go away to bubble till thick and jammy.

Make the caramel, then lay the tomatoes in.

Make the caramel, then lay the tomatoes in…

Lay within the tomatoes, lower aspect up, tessellating them in order that they fill the pan – keep in mind, the caramel shall be highly regarded; go away the tomato juices within the frying pan.

Lay the tomatoes in cut side up.

… lower aspect up.

Scatter the garlic and thyme on prime, and prepare dinner for about 5 minutes extra, till the caramel has thickened once more, then take off the warmth and go away to chill utterly.

Meanwhile, warmth the oven to 200C/390F/fuel 6 and roll out the pastry to a tough circle about 1cm bigger than the pan, then chill within the freezer. Once the tomatoes are cool, lay the chilly pastry on the highest of them, tucking it in properly across the edges, and lower a couple of small vents so the steam can escape whereas baking.

Top the tomatoes with pastry, tuck it in neatly around the edges to enclose the filling completely, then bake for half an hour.

Top the tomatoes with pastry, tuck it in neatly across the edges to surround the filling utterly, then bake for 1/2 an hour.

Bake for 30 minutes, till golden, then run a palette knife across the edge and go away to sit down for 5 minutes. Put a big lipped plate on prime of the pan, then very rigorously invert, taking into consideration that there shall be lots of juice, and that it is going to be sizzling. If there’s an extreme quantity of liquid, drain a few of it off and hold in a jug to serve with the tart.

Invert on to a lipped plate and cool for a few minutes. Serve warm, not hot, with a scattering of capers, a little fresh thyme and any pan juices poured over the top.

Invert on to a lipped plate and funky for a couple of minutes. Serve heat, not sizzling, with a scattering of capers, a bit contemporary thyme and any pan juices poured excessive.

Leave the tart to chill till simply heat, and serve scattered with a couple of capers or black olives, plus the remaining thyme leaves and any reserved juices.

Tarte tatin: finest left to apples, in your opinion – and, if not, what’s your favorite selection? Do you like shortcrust or puff pastry? And what else ought to all of us be making earlier than good contemporary tomatoes disappear for one more 12 months?

Felicity Cloake from

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