This cherry tomato tart Tatin is a delightful twist on the classic French dessert, reimagined as a savoury dish bursting with rich, caramelised flavours. Juicy cherry tomatoes are slow-cooked in a buttery glaze and finished with a flaky puff pastry crust, creating a perfect balance of sweetness and and savoury.
The addition of Maldon Garlic Sea Salt flakes elevates the tart, infusing it with a subtle garlicky depth and enhancing every bite with a delicate crunch of mineral-rich sea salt flakes. Ideal as a light lunch, appetiser, or elegant side, this tart is an impressive as it is easy to make.
Here is how to make a cherry tomato tart Tatin
- Preheat the oven to 200C fan.
- In an ovenproof pan, about 23cm in diameter and preferably cast iron, warm the olive oil over a medium heat. Add the cherry tomatoes and season with Maldon Garlic Sea Salt. Stir to coat in the oil and cook for 10 minutes or so, stirring every so often, until the tomato skins have split. Transfer to a plate.
- Return the pan to a medium heat, add the balsamic vinegar and honey. Simmer for a minute or so to create a syrupy mixture then immediately remove from the heat. Return the cherry tomatoes to the pan, leaving behind any juices that have collected on the plate, and arrange in a single layer. Tuck sprigs of thyme between the tomatoes then lay the pastry over the tomatoes, tucking it around the tomatoes at the edge.
- Prick the pastry with a fork in a few places then bake for 25-30 minutes until the pastry is golden brown. Leave to settle for 5-10 minutes then run a knife around the edge to loosen the pastry. Place a large plate on top of the pan and, moving quickly and confidently, invert the tarte Tatin onto the plate. Sprinkle with Maldon Garlic Sea Salt to serve.
