Tarte Tatin aux Tomates et Chèvre (Upside-Down Tomato and Goat's Cheese Tart)
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Ingredients
- 8 ripe plum tomatoes
- 150 g soft goat's cheese
- 1 ready-rolled puff pastry sheet
- 2 tbsp sun-dried tomato paste
- 1 tsp fresh thyme leaves
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 529 kcal
- Protein
- 13.2 g
- Carbohydrate
- 35.1 g
- of which sugars
- 5.7 g
- Fat
- 37 g
- of which saturates
- 17.2 g
- Fibre
- 3.1 g
- Salt
- 1.50 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6).
- 2
Heat the olive oil in a 23cm ovenproof frying pan and arrange the tomatoes, cut-side down, tightly over the base.
- 3
Cook over a medium heat for 5 minutes, then spread the sun-dried tomato paste over the tomatoes and scatter with the thyme leaves.
- 4
Dot with the goat's cheese.
- 5
Lay the puff pastry over the top, tucking the edges down inside the pan.
- 6
Transfer to the oven and bake for 22-25 minutes until the pastry is puffed and golden.
- 7
Rest for 5 minutes, then carefully invert onto a plate to serve.
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