Tomato tarte tatin – Life in the South

Tomato tarte Tatin is one of the most amazing recipes there ever was if you’re a tomato lover that is. I went for lunch at a famous country restaurant nearby. It was a tappa styled entreé spread that had different plats that you could choose from. One of the tappa styled plates was the tomato tarte Tatin. One bite and I was soled. It was absolute heaven.

I used the very same pie dough that I made the cherry plum galettes with and it worked so very well with tomatoes too. Spelt flour is just such an amazing gluten-free flour that I would recommend above them all. I really want to make vegan puff pastry and that is going to be a task on its own, so when I get the recipe down for that I’m definitely making this recipe with puff pastry.

I never thought that I love tomatoes so much up until we moved to France and all the farmer’s markets sold these juice heirloom tomatoes. I am more of a petit tomatoes fan than big juicy tomatoes. They have more taste and sweetness to them. The juice big tomatoes are great as tomato farci or used when making a bolognaise. Coeur de boeuf they are called, but you get different varieties and not even the guys that grew them at the market could explain his cross combination tomatoes.

I guess that is one thing I learned from my mother, she always says she can never eat lunch or dinner without tomatoes and you know what, it certainly is true for me too. This recipe is fresh, light and so perfect for a summer lunch idea or a light dinner. I am in love with balsamic also by the way, if you haven’t realized it yet and obviously the balsamic is such a good combination with this recipe. Fresh basil and roasted pine nuts give that something-something to this recipe.

It is seriously so so easy to make. I just love this recipe and made it even twice in a row, after my husband got a bit over tomato tart for a while. But I will never say no because it is just that good. One bite and you’ll see me doing my happy dance.

Recipe

Prep Time

Cook Time

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.

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Recipe

Ingredients

Dough

Balsamic syrup

Method

Balsamic syrup

Photo Gallery

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