British Tomato Tarte Tatin

This sensational tomato tarte tatin is made with caramelised onions and fresh British vine tomatoes. It's topped with puff pastry, baked, then flipped over onto a serving plate to reveal the beautiful tomatoes


  • 12 large British vine tomatoes
  • 30g (1oz) plant-based butter
  • 1 large onion, sliced
  • 1 tsp caster sugar
  • Salt and freshly ground black pepper
  • 500g (17.6 oz) pack ready-to-roll puff pastry
  • A little flour, for sprinkling
  • 2 tbsp vegan pesto sauce
  • Salt and freshly ground black pepper
  • Basil or thyme leaves, to garnish


  • 1
    Preheat the oven to 210°C (190° fan)/410°F/Gas 7. Halve the British tomatoes and set to one side.
  • 2
    Melt the butter in a frying pan or cast iron sauté pan (about 23cm in diameter) with a heatproof handle that will withstand oven temperatures. Fry the onions gently until soft – about 10 minutes. Add the caster sugar and cook for another few minutes until caramelised. Remove the pan from the heat.
  • 3
    Arrange the tomatoes in the frying pan, cut sides down, packing them in closely. Season with salt and pepper.
  • 4
    Roll out the pastry on a lightly floured surface to a cicrle a little larger than the frying pan. Trim with a sharp knife to make a neat circle. Spread the pesto sauce on top, to within 2cm of the edge. Put the pastry on top of the frying pan, pesto sauce side down. Tuck the edges down the sides of the pan.
  • 5
    Bake for 22-25 minutes, until risen and golden. Cool in the pan for 10-15 minutes. Place a serving plate on top, hold tightly, then invert and remove the pan to reveal the tart. Serve, garnished with basil or thyme (or both!).

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