Tomato Tarte Tatin was first made by the Tatin sisters in a little town outside Paris in the 1880s. Traditionally made with Pears or Apples, this vegan take on the classic uses Tomatoes. So technically it is still a fruit tart, but it is savoury. I often make this dish early in the day and leave it cool, as it is best chilled or at room temp. One of the coincidentally vegan things in the supermarket is puff pastry, but it is worth reading the ingredients to make sure there is no butter.
There are only four ingredients in this easy to make tart.
1 Sheet of chilled or frozen puff pastry
Chop three onions and cook them slowly until they caramelise. You will see them sticking to the end of the pan. The longer you cook,the more sugar breaks down and is released. Put the onions aside.
If you are using latge tomatoes, chop them in half. And roast them for 15mins in a hot oven. Sprinkle with salt, and pepper, you can also sprinkle on some dried herbs at this point.
If you are using small tomatoes, slit each one along the core so moisture is released.
This pre-roasting reduces the moisture content and allows the pastry to remain crisp.
You will need a pan that can go in the oven. I have an old pan with the handle removed. I keep this for such recipes.
Cover the bottom of the pan in sugar and put on a medium heat. You will see the sugar melt and change colour. remove the pan from the heat and place the tomatoes in the syrup. Take some time arrange them nicely as you will be flipping the tart over when it cools.
Make sure the tomatoes are packed in tightly.
Cut the pastry roughly to the shape of the pan. Cover the tomatoes with pastry tucking the edges in around the fruit. Prick a few holes with a fork. Bake in a fairly hot oven until the pastry browns.
Allow to cool for 5 minutes and then flip it out on to a plate.