This savoury tomato tart tartin with basil and Parmesan is very easy to make. The success of the dish lies in the quality of tomatoes, and for this recipe, I have used the ZZ2 Medley tomato mix which has a variety of colourful and delicious small tomatoes. These get gently pan-fried to release their juice which starts to caramelise with the addition of balsamic vinegar and honey. At the right stage, you pop on a sheet of all butter puff pastry and bake in a hot oven for 20 minutes until it is golden brown. This dish is perfect served at room temperature piled with Parmesan shavings and fresh basil. It could take centre stage for a vegetarian lunch, or served as a side with a plethora of things.
The important thing with this recipe is too cook the tomatoes sufficiently so that their juices are released and then the sauce thickens slightly. That balsamic and honey add a lovely sweetness which is always necessary when cooking tomatoes on their own.
I made this recipe and video for ZZ2 tomatoes but wanted to share it here too. This post is not sponsored.
Recipe – serves 4 – 6 people
- 750gms ZZ2 Medley Mix tomatoes (1 ½ packs)
- 2 Tbsp olive oil
- 2 Tbsp Balsamic vinegar
- 2 tsp honey
- Salt & pepper
- A small handful of basil roughly chopped – about 8 – 10gms
- 1 x 250gm sheet of all butter puff pastry
- 60- 80gms Parmesan cheese, shaved
- Extra small basil leaves for garnish (optional)
Preheat the oven to 200C and heat an ovenproof frying pan approximately 28cm -30cm. If you do not have an ovenproof frying pan, you can decant the tomatoes from the pan into a 30cm round baking dish and top the pastry onto that.
Add the olive oil to the pan and then add the tomatoes. Cook these over a medium, heat for about 5 minutes, tossing them about. When the skins of the tomatoes start to burst, gently press down on them with a potato masher or flat object. This will release some of the juices. Season the tomatoes with salt and pepper and continue to cook for another minute or so. Add the balsamic and honey and cook until the sauce has thickened and most of the liquid has evapourated off. Press down again lightly to ensure the tomatoes evenly coat the base of the pan. Remove from the heat and allow to cool slightly.
Place the pastry over the pan and tuck in the edges. Bake for 20 – 25 minutes until golden brown.
Remove and allow to cool slightly. Run a spatula around the edges to release the pastry and then carefully hold a flat plate over the pan. Using oven gloves if necessary, flip over the tart tartin. Scatter the shaved Parmesan cheese and basil leaves and serve either warm or at room temperature.
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