recipe of the month

tomato tart tatin



  • 20 ripe plum tomatoes
  • 3 tbs balsamic vinegar
  • 2 garlic cloves crushed
  • salt and black pepper
  • 6 tbs olive oil
  • 20 small onions
  • 90g grated parmesan
  • a roll of puff pastry
  • basil leaves for garnish


  1. Cut a cross in each tomato and decore and place in boiling water to deskin. cut each tomato in half and put them cut side up in a baking dish and sprinkle with olive oil, vinegar, seasoning and the crushed garlic. Roast at 200c for 1 hour until wilted.
  2. Peel the baby onions and cut into halves and roast with seasoning and olive oil for about 20 mins until soft.
  3. Line a 24cm baking tin with parchment and arrange the tomatoes cut side down to cover the base and then top with the onions. sprinkle with the grated parmesan.
  4. Roll out the puff pastry and cover the tomatoes tucking the edges in well around the tin. prick with a fork to let out the cooking steam.
  5. Bake for 30 – 40 mins until golden. allow to cool for 5 mins, run a knife around the edge,pour out any juices and invert onto a plate and serve warm.



home | courses | testimonials | contact us| recipe of the month