Recipe by Amber Bremner, Images Ashlee DeCaires
Sticky balsamic glazed tomatoes are a stunning replacement to the traditional apples in a rustic tarte tatin. Balsamic and fresh thyme are a natural match and really make the tomatoes sing.
1 sheet flaky pastry, thawed
8–9 small vine tomatoes, halved and stem/core removed
4 tbsp balsamic vinegar
2 tbsp soft brown sugar
large handful fresh thyme sprigs
salt and pepper
Preheat oven to 220°C fan bake. Cut corners from your sheet of pastry to make it roughly round in shape (it doesn’t need to be perfect).
Add balsamic and brown sugar to a non-stick, small ovenproof fry pan (I used a 26cm pan). Heat until the mixture is bubbling, and let it reduce over a low heat for 3–5 minutes, until syrupy. Add the tomatoes to the pan, cut side down. Fit in as many as you can, as they’ll shrink a bit while cooking.
Scatter lots of fresh thyme leaves over the tomatoes, and season with a good grind of salt and black pepper. Cover the tomatoes with the pastry round, tucking it in around the edges if possible. Use a knife to make a few pricks in the pastry to allow steam out.
Put the pan in the oven and cook for 12 minutes, or until a deep golden brown. Remove from the oven. Put a dinner plate or chopping board over the fry pan, then with one hand on the plate/board and the other holding the fry pan, flip it all over in one fast and confident movement. Give the pan a little jiggle to ensure the tomatoes have released from the bottom, and remove the pan.
You should have a lovely glistening tarte tatin ready to eat. If any tomatoes have stuck or moved about, just use a spoon to ease them back into position. Allow to cool for 20–30 minutes. Garnish with more fresh thyme sprigs and serve.
Amber Bremner, Quite Good Food
Amber Bremner is the author of popular plant based food blog Quite Good Food. A champion for cooking and eating things that make you feel good, she believes small changes in the way we approach food have the power to make a difference.