Entrees

Heirloom tomato tarte tatin

Name: Heirloom tomato tarte tatin recipe
Yield: 6
Ingredients: 20.00 ml extra virgin olive oil; 40.00 ml brown sugar; 2 tsp dried oregano; 500g mixed heirloom tomatoes, sliced; 375g sheet frozen puff pastry, thawed; 80ml olive oil; 125.00 ml basil leaves, plus extra leaves to serve

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by Alex McCabe

KIP&CO FOUNDER

Nov 20, 2023

Tomato and basil is a flavour match made in heaven. Have it down on earth with this tarte tatin.

1 tbs extra virgin olive oil
2 tbs brown sugar
2 tsp dried oregano
500g mixed heirloom tomatoes, sliced
375g sheet frozen puff pastry, thawed

Basil oil

1/3 cup (80ml) extra virgin olive oil
1/2 cup basil leaves, plus extra leaves to serve

Method

1.

Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper. Drizzle oil over a 25cm x 34cm area (slightly smaller than your pastry sheet). Sprinkle over sugar and half the oregano. Season with salt flakes and freshly ground black pepper.
2.

Arrange tomato, slightly overlapping, over top. Sprinkle with remaining oregano and season with salt flakes and freshly ground black pepper. Arrange pastry over tomato. Press down edges with a fork.
3.

Make 3 small slits in pastry to release steam. Bake for 25-30 minutes until pastry is puffed and golden and sugar and juices are caramelised around edges. Meanwhile, to make the basil oil, place oil, basil and a large pinch of salt flakes in a blender. Whiz until smooth.
4.

Carefully flip tray onto a large board and peel away baking paper. Serve tarte tatin drizzled with a little basil oil and sprinkled with extra basil leaves.