A savoury version of the classic tart tatin. I love the sweet and salty combination with some creamy burrata on top! Good quality tomatoes are key for this tart because that’s where the flavour is! Serve with a crunchy green salad with a tangy mustard vinaigrette on the side.
Season: Summer/ Autumn
Time: 60 minutes
• Package of puff pastry
• 75 gr. butter
• 2 large red onions
• 2 tsp. of sugar
• 1 clove of garlic
• Drizzle of balsamic vinegar
• 750 gr. cherry tomatoes (good quality)
• Few sprigs of thyme
• 1 burrata
1. Preheat the oven to 200C.
2. Heat 50 gr. of butter and a tablespoon of olive oil in a frying pan until the butter has melted. Halve the red onions and slice into thin slices. Fry the onion over a medium heat for about 10 minutes until soft, stirring often. Stir in 1 tsp. of sugar and fry for 5 more minutes until caramelized.
3. For the tomatoes, heat the last 25 gr. of butter and a tablespoon of olive oil in a 25 cm frying pan (which can be transferred into the oven), stir in 1 tsp. of sugar and garlic and fry for a minute. Then add the cherry tomatoes with a few thyme sprigs and fry for about 5-10 minutes on a medium heat until they burst open and the juices are cooked down a bit. Add the caramelized onion, a drizzle of balsamic vinegar and season with salt and pepper.
4. Roll out the pastry until it’s slightly bigger than the top of the pan. Lay it over the onion and tomato mix and tuck any excess down the sides.
5. Bake in the oven for 30-40 minutes until golden. Cool for 5 minutes, invert a plate over the top and upturn the tart onto it. Scatter with extra thyme, flaky sea salt and black pepper and serve with a burrata on top.