In Dinner, Gluten Free, Grain Free, Lunch, Recipes, Vegetarian

Cherry Tomato Tarte Tatin

Cherry Tomato Tarte Tatin
Print Recipe
This is a slight twist on your regular French upside-down tarte tatin as there is no pastry! This recipe isn’t only delicious and easy to do- but ticks the boxes for anyone who is grain-free. The perfect light dinner, lunch, or brunch recipe!
Servings Prep Time
10-12people 30minutes
Cook Time
40minutes
Servings Prep Time
10-12people 30minutes
Cook Time
40minutes
Ingredients
topping
Instructions
  1. Preheat the oven to 375°C, gas mark 5, 180°C (160°C fan-assisted).
  2. Line the base and sides of a non-stick, loose bottom, 22 cm spring form tin with parchment paper.
  3. Slice the cherry tomatoes in half by placing your thumb and index finger around either end. This gives you a prettier slice. Place all the cut tomatoes in a mixing bowl. Season with sea salt, and cracked black pepper and drizzle with sun dried tomato oil and ½ tbsp. balsamic. Coat the tomatoes fully and set aside for a few minutes to infuse.
  4. Scatter the thyme sprigs around the base of the pre-lined tin taking the (leaves of the stalk, discard the stalk).
  5. Arrange the tomatoes in a single layer over the base of the tin, seeds facing downwards, packing them in tightly. Sprinkle the top of the tomatoes with any juice left in the bowl.
  6. Beat the eggs and honey together, until pale and fluffy season with sea salt and a touch of white pepper. Add the oil and then fold in the almonds combine and then add the cheddar cheese.
  7. Spread this mixture carefully over the tomatoes, even out the surface with the back of a tablespoon.
  8. Then bake on a middle shelf in the oven on an oven rack for exactly 45 minutes. I would suggest lining a tray with a My Relationship with Food baking mat or parchment paper, incase anything leaks from the tin.
  9. Remove from the oven and leave to cool over a wire rack. When cooled, release the spring form tin and base. Place a serving plate over the top of the tart and carefully flip over. Peel away the parchment paper.
  10. When cooled drizzle with 1-2 tbsp. balsamic glaze.
  11. Enjoy! When you finish making the recipe don't forget to share it with me, I would love to see how it came out. Happy Cooking!
Recipe Notes

LISA’S TIP - It’s sunshine on your plate: a blend of sweet and savory flavours; it’s a beautiful burst of colour on your table too. So, pretty and full of joy! Delicious served with a crisp green salad. This is a delicious recipe, and I am sure for an un-experienced cook, who finds a tarte tatin daunting it should present no difficulties at all. Keep for 2-3 days in the fridge, and taste delicious when reheated in the oven and gets a little bit crispy around the edges.

If you’re enjoying my recipes why don’t you get a copy of my cookbook for your kitchen!
Purchase a copy here
I’d love to see how your cooking turns out so make sure to use the #myrelationshipwithfood and tag @myrelationshipwithfood when posting your pictures or email lisa@myrelationshipwithfood.com
Share Tweet Pin It +1

You may also like

The GF Yorkshire Pudding Challenge

Posted on May 19, 2019

Previous PostDeliciously Inspired Passover Recipe Ideas
Next PostDesiccated Coconut Covered Cashew Cookie Balls
X