Alice is

cooking tomato tatin

July 06, 2014

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These tomatoes are too beautiful to pulse or make into a sauce. I kind of wanted to keep them in a bowl and just look at them forever. Tatin allows them to retain their shape and colour. The tart is pretty simple, so I upped the flavour steaks by making a warm dressing on the side, with anchovy and shallot.

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To make it you need:

  • a selection of heritage tomatoes, sliced in half
  • half a packet of puff pastry

for the warm dressing:

  • 3 anchovies, chopped
  • 1 shallot, diced
  • 2 tbsp sherry vinegar
  • 5 tbsp extra virgin
  • thyme, leaves removed

Roast the tomatoes on 160C/325F/Gas 3 for about 2 hours.

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Place them in an oiled saucepan, top side down.

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Roll the pastry very thinly and lay it over the tomatoes, tucking in the ends. Bake for about half an hour on 180C/350F/Gas4.

For the dressing, sweat the shallot and thyme in a pan with some olive oil. Add the chopped anchovies and vinegar with a pinch of sugar and salt. Pour into a jug and serve straight away.

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  • Yasmin Salaya

    July 22, 2014

    What a lovely traffic light colour combination of tomatoes!

  • Alice Feaver

    July 23, 2014

    @Yasmin Salaya: I know - so beautiful. You could actually do a really nice traffic light tomato tart…might try that out x

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