Recipes || Vegan Caramelised Onion and Tomato Tarte Tatin

Posted on September 11, 2019

One of my absolute favourite things about the end of summer is that it is tomato season. I’ve grown my own for the past few years and nothing tastes better than homegrown tomatoes. I’ve had an absolute glut of them, but in my opinion, there can be no such thing as too many tomatoes.

Ingredients:

600 g of plum tomatoes, halved lengthwise
3/4 teaspoon of kosher salt
1/4 teaspoon of black pepper
3 tablespoons of white sugar (plus a pinch)
3 tablespoons of red wine vinegar
1/4 cup of olive oil
2 cloves of garlic, minced
1 teaspoon of oregano
3 red onions, diced finely
4 tablespoons of vegan butter
1 sheet of frozen puff pastry (Jus Roll is accidentally vegan)

Directions:

Preheat the oven to 135 C (275 F). Sprinkle the halves tomatoes with salt and pepper and set aside.

Caramelise 3 tablespoons of sugar in a cast iron pan over medium heat. When the sugar is caramelised, deglaze the pan with your red wine vinegar and stir together.

Remove the pan from the heat and add your garlic, oregano and olive oil.

Place the tomatoes halved side down into the pan and bake in the oven for 90 minutes, until the skins are wrinkly. Set them aside.

Caramelise your red onions by cooking them over medium heat with a pinch of sugar and 2 tablespoons of butter. Deglaze the pan with a splash of water, if needed.

Increase the oven temperature to 215 C (425 F).

Grease your tart pan with the remaining 2 tablespoons of butter. Top with your cooked tomatoes. (Remove them with a slotted spoon to drain the excess liquid.)

Then add a layer of caramelised onions. Lastly, top that with a round of puff pastry, and cut 3 slits of vent the pastry.

Bake for 20 minutes or until golden brown. Cool in the pan for at least 5 minutes.

Place a plate or cutting board over the top of the pan and invert carefully.