This easy tomato tarte tatin is made using ready-rolled puff pastry. Topped with plum tomatoes and red onions, it's a wonderful summery vegetarian recipe.
Finish the tart tatin off with a sprinkling of fresh thyme leaves and serve with a green salad.
Heat the oil in a large pan, add the onions, cover and gently cook for 15min. Take off the lid, turn up the heat and cook, stirring, for 5min until the onions begin to caramelise. Stir in the thyme leaves and set aside.
Step 2
Preheat oven to 220°C (200°C fan) mark 7. Put a heavy-based 24cm (9½in) round casserole dish or ovenproof frying pan over low heat. Add the sugar and 50ml (2fl oz) water. Heat gently, stirring, until the sugar dissolves, then turn up the heat and allow the sugar to caramelise (do not stir, just swirl the pan occasionally). When the sugar is deeply caramelised (it should be the colour of honey), carefully add butter and vinegar - it will spit and hiss. Stir to combine and take pan off heat.
Step 3
Arrange tomatoes, cut-side down, in a single layer in the base of the casserole or pan. Cover with the cooked onions. Unroll pastry and cut out a circle 1cm (½in) larger than the base of the casserole or pan (it's fine to use trimmings to make a complete circle). Position pastry on top of onions, and tuck in edges.
Step 4
Cook for 30-40min or until pastry is deep golden. Take out of oven and leave to rest for 5min. Invert on to a plate, garnish with thyme leaves and serve with a green salad.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
