Skip to main content
Coles

Stephanie Alexander’s tomato tarte tatin

Skip to IngredientsSkip to Method
  • Dairy free
  • Egg free
  • Lactose free
  • Nut free
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Vegan
  • Vegetarian
  • 3 serves veg or fruit

Try out Stephanie Alexander’s tomato tarte tatin for a twist on the classic French dish, a sweet and savoury blend of flavours in buttery, flaky pastry.

  • Serves4, as a starter
  • Cook time55 minutes
  • Prep time15 minutes, + cooling, 5 mins standing & 15 mins chilling time
tomato tarte tatin

Ingredients

  • 12 shallots
  • 1 tbs extra virgin olive oil
  • 2 tsp caster sugar
  • 1 sheet puff pastry, just thawed
  • 200g red Perino tomatoes
  • 2 tbs chopped basil
  • 2 tsp extra virgin olive oil, extra
  • Basil leaves, to serve

Caramel

  • 1/2 cup (110g) caster sugar
  • 1 tbs red wine vinegar

Nutritional information

Per serve: Energy: 1223kJ/293 Cals (14%), Protein: 3g (6%), Fat: 12g (17%), Sat Fat: 3g (13%), Carb: 44g (14%), Sugar: 31g (34%), Dietary Fibre: 3g (10%), Sodium: 195mg (10%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place shallots in a medium saucepan and cover with cold water. Bring to the boil over medium-high heat. Set aside for 5 mins to soften. Drain well. Cool slightly, then peel the shallots.

  2. Step 2

    Heat oil in a medium frying pan over medium heat. Add shallots and sprinkle with sugar. Cook, shaking the pan occasionally, for 5 mins or until lightly caramelised. Set aside to cool.

  3. Step 3

    Cut four 10cm discs from the pastry and place on a lined baking tray. Place in the fridge for 15 mins to chill.

  4. Step 4

    Preheat oven to 200°C. Arrange four 10cm diameter (top measurement) pie tins on a baking tray. To make the caramel, combine the sugar and ¼ cup (60ml) water in a medium saucepan over medium heat. Cook, stirring, for 5 mins or until sugar dissolves. Increase heat to medium-high and cook, without stirring, for 10-12 mins or until mixture is golden. Remove from heat. Carefully add the vinegar and swirl to combine. Spoon the caramel among the tins, using tongs to carefully turn tins to coat in caramel. Set aside to cool.

  5. Step 5

    Combine the tomatoes, chopped basil and extra oil in a bowl. Season. Arrange the tomato mixture and shallots over the caramel in the tins. Bake for 10 mins or until heated through. Top each tin with a disc of pastry. Return to the oven and bake for 18-20 mins or until pastry is deep golden and puffed. Set aside for 5 mins to cool slightly.

  6. Step 6

    Carefully invert the tarts onto serving plates. Sprinkle with basil leaves and season to serve.

Recipe tip

COOK. STORE. SAVE.
Use it up: Make a dressing with leftover basil. To do it, place in a blender with extra virgin olive oil and blend until smooth. Strain into a jar. Drizzle over salads or pasta dishes. 

Clever storage: Don’t toss the tomato punnet – it makes a great container for other produce, such as halved avocado or veggie sticks.

 

    Stephanie Alexander’s tomato tarte tatin

    Stephanie Alexander’s tomato tarte tatin
    • Serves4, as a starter
    • Cook time55 minutes
    • Prep time15 minutes, + cooling, 5 mins standing & 15 mins chilling time
    Ingredients
    • 12 shallots
    • 1 tbs extra virgin olive oil
    • 2 tsp caster sugar
    • 1 sheet puff pastry, just thawed
    • 200g red Perino tomatoes
    • 2 tbs chopped basil
    • 2 tsp extra virgin olive oil, extra
    • Basil leaves, to serve

    Caramel

    • 1/2 cup (110g) caster sugar
    • 1 tbs red wine vinegar
      Description

      Try out Stephanie Alexander’s tomato tarte tatin for a twist on the classic French dish, a sweet and savoury blend of flavours in buttery, flaky pastry.

      Method
      1. Step 1

        Place shallots in a medium saucepan and cover with cold water. Bring to the boil over medium-high heat. Set aside for 5 mins to soften. Drain well. Cool slightly, then peel the shallots.

      2. Step 2

        Heat oil in a medium frying pan over medium heat. Add shallots and sprinkle with sugar. Cook, shaking the pan occasionally, for 5 mins or until lightly caramelised. Set aside to cool.

      3. Step 3

        Cut four 10cm discs from the pastry and place on a lined baking tray. Place in the fridge for 15 mins to chill.

      4. Step 4

        Preheat oven to 200°C. Arrange four 10cm diameter (top measurement) pie tins on a baking tray. To make the caramel, combine the sugar and ¼ cup (60ml) water in a medium saucepan over medium heat. Cook, stirring, for 5 mins or until sugar dissolves. Increase heat to medium-high and cook, without stirring, for 10-12 mins or until mixture is golden. Remove from heat. Carefully add the vinegar and swirl to combine. Spoon the caramel among the tins, using tongs to carefully turn tins to coat in caramel. Set aside to cool.

      5. Step 5

        Combine the tomatoes, chopped basil and extra oil in a bowl. Season. Arrange the tomato mixture and shallots over the caramel in the tins. Bake for 10 mins or until heated through. Top each tin with a disc of pastry. Return to the oven and bake for 18-20 mins or until pastry is deep golden and puffed. Set aside for 5 mins to cool slightly.

      6. Step 6

        Carefully invert the tarts onto serving plates. Sprinkle with basil leaves and season to serve.