28/08/2026
Heritage tomato tarte tatin 🍅
Golden puff pastry, sticky red onions, courgette and garlic, all caramelised in our Black Garlic Balsamic. Summer on a plate!
The nerve-wracking but is flipping it, but it turned out ok!
Ingredients
500 grams mixed heritage tomatoes (different colours and sizes), thickly sliced
1 red onion, halved and sliced into thin wedges
3 garlic cloves, thinly sliced
1 small courgette, sliced into rounds
1 tablespoons olive oil
3 tablespoons Black Garlic Infused Balsamic
1 sheet all-butter puff pastry (320g)
1 tablespoons milk, for brushing
1 burrata, drained
1 handful of fresh basil leaves
1 pinch pinch flaky sea salt and black pepper, to season
Method
🍅 Heat the oven to 190C fan. Using your pan as a guide, cut a circle from 1 sheet all-butter puff pastry (320g) about 2–3cm bigger than the pan all round — the extra gets tucked down the sides later. It's important the pan has a heatproof handle, as it goes into the oven.
🍅 Heat olive oil in the pan over a medium-high heat. Lay the tomato slices flat in the pan, cut-side down (this is the side you'll see when it's flipped), and fry for about 5 minutes until they start to soften and release their juices. Scatter the garlic clove slices, red onion slices and courgette slices on top of the tomatoes.
🍅 Drizzle over Black Garlic Infused Balsamic, season with flaky sea salt and black pepper,, and fry for a further 5 minutes until everything is sticky and glossy.
🍅 Take the pan off the heat. Lay the pastry over the vegetables and tuck the edges down inside the pan. Brush with a little milk, and pierce with a fork 5–8 times so steam can escape.
🍅 Bake for 25 minutes, until the pastry is puffed, golden and crisp.
Leave to cool in the pan for 5–10 minutes — this settles the juices and makes the flip cleaner.
🍅 Run a knife around the edge, place a board or plate over the pan and turn it upside down in one go!
🍅 Top with torn burrata, drained, scatter over a handful of fresh basil leaves and finish with more Black Garlic Infused Balsamic drizzled over. Serve warm, in wedges.
