
Tomato, onion & goat’s cheese tarte tatin
https://www.coop.co.uk/recipes/tomato-onion-and-goats-cheese-tarte-tatin
Traditionally made with apples, this upside-down tart works brilliantly as a savoury dish
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 46g
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Ingredients
- 2 x 400g packs Co-op vine ripened tomatoes, halved
- 3 tbsp Co-op olive oil
- 1 tsp dried mixed herbs
- 1 tsp Fairtrade caster sugar
- 3 onions, finely sliced
- 1 garlic clove, crushed
- 2 tbsp balsamic vinegar
- 1 tsp Co-op Fairtrade light brown soft sugar
- 1 tsp thyme leaves
- 65g Co-op goat’s cheese, chopped
- 375g pack Co-op ready rolled puff pastry
- 70g pack Co-op wild rocket
Method
- Preheat the oven to 220°C/fan 200°C/gas 6
- Arrange the tomatoes on a baking tray, cut-side up, and drizzle over 2 tbsp of the oil
- Season, scatter over the dried herbs and caster sugar, then roast for 15 mins
- After 15 mins, lower the heat to 150°C/fan 130°C/gas 2 and roast for 1½-2 hours more, until the tomatoes have shrunk by about half, but are still juicy in the middle
- Leave to cool
- Meanwhile, heat the remaining oil in a large frying pan over a medium heat
- Fry the onion and garlic, covered, for about 30 mins, until very soft
- Stir in the vinegar, brown sugar and thyme, allow to bubble for 2 mins, then leave to cool
- Preheat the oven to 220°C/fan 200°C/gas 7
- Arrange the tomatoes cut-side down in the base of a 22cm-diameter round ovenproof dish
- Spread the onion mixture on top, then scatter over the cheese
- Cut a circle from the pastry, slightly bigger than your dish
- Lay the pastry on top and tuck the sides in around the filling
- Bake for 25-30 mins, until the pastry is golden and crisp
- Allow to cool for 5 mins, then carefully turn out onto a serving dish
- Serve with the rocket on the side