Tomato & Olive Tarte Tatin

I found a version of this recipe at the New York Times and adapted it slightly according to suggestions in the comments and also what I had available. There’s a more comprehensive tarte tatin recipe on my blog here, but this one was quicker to make as there was no fiddly cutting up of the onions.

I’m hoping I’ll have enough of our home-grown tomatoes to make this again later in the summer, but for now I bought them. I went for cherry tomatoes in a mix of colours. I also bought some puff pastry, thinking it would be quicker. But actually the pastry didn’t puff up a lot, and I think I will revert to my own shortcrust when making it again.

I used a smaller frying pan than the one I used for the Onion Tarte, and this one with its copper bottom was much better when it came to making the caramel. The sugar melted evenly and I have no trouble when adding the wine vinegar and whisking in the butter. After it had rested a wee bit, I added the tomatoes, olives and onions.

I don’t have a photo of the pastry top, but this is what the finished tarte looked like once it was inverted, slightly tarte-ed up for Instagram of course!