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Tomato, onion & goat’s cheese tarte tatin

Tomato, onion & goat’s cheese tarte tatin


Traditionally made with apples, this upside-down tart works brilliantly as a savoury dish

  • Feeds 4 Feeds 4
  • Ready in 3 hours

Each serving contains

  • Energy
    2091kj 501kcal
  • Fat
    High 44%
  • Saturates
    High 67%
  • Sugar
    Low 23%
  • Salt
    Low 11%

% of adult’s reference intake | Carbohydrates per serving : 46g

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  • 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


  1. Preheat the oven to 220°C/fan 200°C/gas 6
  2. Arrange the tomatoes on a baking tray, cut-side up, and drizzle over 2 tbsp of the oil
  3. Season, scatter over the dried herbs and caster sugar, then roast for 15 mins
  4. 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
  5. Leave to cool
  6. Meanwhile, heat the remaining oil in a large frying pan over a medium heat
  7. Fry the onion and garlic, covered, for about 30 mins, until very soft
  8. Stir in the vinegar, brown sugar and thyme, allow to bubble for 2 mins, then leave to cool
  9. Preheat the oven to 220°C/fan 200°C/gas 7
  10. Arrange the tomatoes cut-side down in the base of a 22cm-diameter round ovenproof dish
  11. Spread the onion mixture on top, then scatter over the cheese
  12. Cut a circle from the pastry, slightly bigger than your dish
  13. Lay the pastry on top and tuck the sides in around the filling
  14. Bake for 25-30 mins, until the pastry is golden and crisp
  15. Allow to cool for 5 mins, then carefully turn out onto a serving dish
  16. Serve with the rocket on the side

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