Isle of Wight Tomatoes Tarte Tatin

This Tarte Tatin is a delicious twist on the classic French tart, showcasing the rich, sun-kissed sweetness of Isle of Wight tomatoes.

Caramelised to perfection, these tomatoes are paired with buttery, flaky pastry to create a savory-sweet delight. This elegant yet simple dish makes a stunning appetiser or light meal, capturing the essence of ripe, juicy tomatoes in every bite.

Serves: 6-8

Preparation time: 10 minutes

Cooking time: 20 minutes

You’ll need:

400g Isle of Wight Piccolo Tomatoes

3-4 fresh thyme sprigs, leaves only

1-2 tbsp Isle of Wight Tomatoes Oak Smoked Balsamic Vinegar

500g ready-made puff pastry

Plain flour, for rolling the pastry

20g Parmesan, finely grated

I egg, beaten

What to do:

1. Preheat the oven to 200°C. Mix the tomatoes with the thyme and spread evenly over a large round oven proof dish. Generously drizzle with the balsamic vinegar.
2. On a floured work surface roll out the pastry. Using the oven proof dish as a guide, cut a circle slightly larger than the dish.
3. Cover the tomatoes with the grated Parmesan and top with the pastry. Brush the pastry with the beaten egg and make a few small holes in it to let the steam out.  Ensure the edges of the pastry are tucked in well. Bake for 20-25 minutes, until the pastry has risen and is golden. Leave to rest for a few minutes before turning onto a plate. Add a sprinkle of thyme and serve.

Recipe by: thetomatostall.co.uk