Haute n the Kitchen

Entertaining Inspired by my Travels & Traditions

Cherry Tomato Tarte Tatin

I Say Donna Hay!

I have a not so secret crush on all things Donna Hay. Not only is she a nicer version of Martha, she has, in my opinion, a more developed personal sense of style that oozes off the pages of her magazine and books. Not to mention she has avoided a criminal record, which given that she is from a penal colonie (Australia) has odds against her 😉

In seriousness, she does have an easy approachable style and her food styling and photography leave me drooling every time. Here recipes are approachable (fit on 1/4 of a page and do not send you to the ends of the earth for ingredients) and to date have never disappointed. Hers are the only magazines both domestic and international that I save in their entirety and refer back to often.

A Must Buy

And so it was that I came to be standing over her open book, Seasons, in my kitchen yesterday, looking for a good way to cook up all the heirloom tomatoes I bought the last weekend. I knew she would have just the recipe.

Cherry Tomato Tarte Tatin

20g Butter

1 Tbsp. White Wine Vinegar (I used white balsamic)

2 Tsp. Brown Sugar (I only had dark)

500g Cherry Tomatoes, halved

4 x 200g sheets store bought Puff Pastry, just thawed

Basil leaves

Preheat the oven to 425F. Place the butter, vinegar and brown sugar in a small non stick frying pan. Cook, stirring for 3-4 minutes until sugar dissolves and it thickens slightly. Add the tomatoes, cut side down covering the entire bottom of the pan. Cut 4 rounds out of the pastry sheets and lay over the tomatoes, covering them entirely. Place the pan in the oven for 15 minutes until the pastry is puffed and golden brown. All to stand for 5 mintues and then invert onto a plate. Top with fresh basil leaves.

4 Simple Steps

It really was that easy, but I do have a confession to make.

The first time I overdid it on the wet ingredients (I never really measure anything, esp. if you are throwing grams at me) and it turned out a bit soggy. Mr. Z said it was delicious in spite of the sog, but I think that was to put the smile back on my face.

So, I made it again. I know!

I went easy on the wet ingredients and did not let the pastry fully thaw so that it was still firm when placed over the warm tomatoes. It made a big difference in how the pastry puffed.

This is a super easy and fast tarte tatin to take on a picnic or for a casual lunch with the gals served with a fresh arugula, lemon and pine nut salad and a vinho verde.

I would also make this again using cherries, apricots or even mushrooms would make for a rich earthy tartin.

Tartin Ta Ta,


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