Tomato tarte tatin

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Recipe

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Cook Time
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4 - 6 People
Serves 4

Ingredients

Dough

  • 1/4 cup coconut oil
  • 1 1/4 cup almond flour or shredded coconut
  • 1 1/4 cup spelt flour (other gluten-free flours will work well too, or normal
  • unbleached white flours)
  • 1/4 cup water
  • 1/4 tsp salt
  • 2 cups sliced mini heirloom (cherry tomatoes)

 

Balsamic syrup

  • 1/3 cup balsamic vinegar
  • 1/4 cup coconut sugar
  • pinch of salt

Method

  • Preheat oven to 175 degrees Celcius.
    Mix together the flours and the salt and then pour in the melted coconut oil and add the water bit by bit until a dough forms.
  • Place the dough on a floured surface and then roll the dough out very thin in a round shape like the tart tin.
  • Lay down the tomatoes face up in a round tart pan (loose bottom is not ideal, because the balsamic syrup will leak out), drizzle over the balsamic syrup and lay over the pie dough, tucking in the sides.
  • Bake for 15-20 minutes till brown on top and then remove to cool before flipping over the tarte tatin.
    Serve at room temperature with a side salad tossed with basil, rocket and olive oil.


Balsamic syrup 

Place all the ingredients in a saucepan and let it simmer for 10 minutes till it starts to thicken, let it cool down before drizzling it on the tomatoes.

Notes:

  • Make use of a plate to flip over the tarte tatin.
  • Sprinkle over some extra salt before serving time
  • This recipe goes great with fresh rocket as well.
Life-in-the-South-ICON

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