Slow-Cooked Tomato Tarte Tatin

Thu, 27 August 2026

Meet the Cast:

25g plant-based butter

A good glug of olive oil

800g mixed medium and small tomatoes (about 6–7 large tomatoes), halved and seeds roughly scooped out

1 tbsp light soft brown sugar

1 tbsp red wine vinegar or balsamic vinegar

1 tbsp fresh thyme leaves or oregano, plus extra to serve

1 roll puff pastry

Plain flour, for dusting

The Grand Finale

Plant-based feta, crumbled

Fresh basil leaves

Balsamic glaze

1. Step 1 – Slow-Cook the Tomatoes

2. Preheat the oven to 220°C / 200°C fan / Gas Mark 7.

3. Melt the butter with a generous splash of olive oil in your largest frying pan.

4. Place the tomatoes into the pan, cut-side down in a single layer. Don't overcrowd the pan – we want the tomatoes to slowly release their juices and concentrate their flavour. Cook in batches if necessary.

5. Cook gently over a low to medium heat for around 8 minutes, until the tomatoes have softened and released plenty of liquid.

6. Using a slotted spoon, carefully lift the tomatoes from the pan and arrange them snugly into a 23cm tart tin, skin side down. Don't be afraid to pack them in tightly as they'll shrink slightly during cooking.

7. Step 2 – Create the Magic

8. Add the brown sugar and vinegar to the tomato juices left in the pan.

9. Continue cooking until the liquid reduces and becomes glossy and syrupy.

10. Pour this rich tomato syrup evenly over the tomatoes in the tart tin.

11. Scatter over the thyme and season well.

12. Step 3 – Add the Pastry

13. Lightly dust your work surface with flour and roll the puff pastry into a circle approximately 25–26cm wide, slightly larger than your tart tin.

14. Lay the pastry over the tomatoes and gently tuck the edges down around the sides.

15. Prick the pastry all over with a fork to allow steam to escape and help keep the pastry crisp.

16. Place the tart tin onto a flat baking tray to catch any drips and make it easier to handle.

17. Step 4 – Bake Until Golden

18. Bake for around 30 minutes, or until the pastry is beautifully golden, puffed and crisp.

19. Remove from the oven and allow the tart to rest for 10 minutes.

20. Step 5 – The Big Reveal

21. Run a knife carefully around the edge of the tin.

22. Place a serving plate or board over the tart and, with confidence, flip it upside down.

23. Lift away the tin to reveal those gorgeous caramelised tomatoes.

24. Scatter over crumbled plant-based feta, fresh basil leaves and finish with a generous drizzle of balsamic glaze.

25. Serve with a crisp green salad and enjoy.

Firefighting Chef's Tip

The secret to a great tomato tarte tatin is patience. Let the tomatoes slowly release their juices before reducing them into that beautiful syrupy glaze.

And when it comes to the big flip... be brave! That's where all the magic happens.

Sweet, savoury, flaky and packed with the very best flavours of late summer