Cherry Tomato Tarte Tatin
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!
- 330 g cherry tomatoes cut in half
- a few sprigs of thyme (optional)
- 1 tbsp. olive oil or sun-dried tomato oil (I like to use the oil from my sun-dried tomato jar for infused flavour)
- 1/2 tbsp. balsamic
- 120 g rapeseed oil
- 6 large eggs beaten
- 20 g honey
- 200 g cheddar cheese grated
- 200 g ground almonds
- 1-2 tbsp. balsamic glaze
- Preheat the oven to 375°C, gas mark 5, 180°C (160°C fan-assisted).
- Line the base and sides of a non-stick, loose bottom, 22 cm spring form tin with parchment paper.
- 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.
- Scatter the thyme sprigs around the base of the pre-lined tin taking the (leaves of the stalk, discard the stalk).
- 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.
- 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.
- Spread this mixture carefully over the tomatoes, even out the surface with the back of a tablespoon.
- 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.
- 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.
- When cooled drizzle with 1-2 tbsp. balsamic glaze.
- If you make this recipe, I’d LOVE to see how you get on - so either send me a photo to firstname.lastname@example.org or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
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.