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Tomato & Tarragon Tarte Tatin

With the beautiful ripe tomatoes available to us at the moment, we could not resist making one of our favourite dishes - a rustic Tomato and Fresh Tarragon Tarte Tatin. The tomatoes are slow roasted to bring out the natural sweetness (and to dry them out) and the tarragon permeates a beautiful fragrant flavour. Delicious as a starter or perfect for brunch with wild rocket and a few shavings of pecorino cheese.  

Tomato & Tarragon Tarte Tatin

Serves: 2


8 large ripe tomatoes, cut in half 
30ml tarragon leaves, roughly chopped, plus few extra leaves to serve
50g butter
15ml balsamic vinegar
375g or 1 sheet all butter puff pastry


Heat the oven to 160 °C.

Arrange the tomatoes cut-side up on a wire rack set over a roasting tin.  Sprinkle with sea salt and scatter the tarragon leaves over.

Put in the oven for 2 hours, until semi-dried.  Remove from the oven and increase the temperature to 200°C.

Divide the butter between 2 small frying pans (about 18cm each) or 1 large one and put over a medium heat.  When the butter foams, stir in the balsamic vinegar and season.

Divide the tomatoes between the frying pans, arranging them cut-side down in a single layer.  Remove from the heat.

Roll the pastry out to 3mm thick and cut out 2 circles of pastry large enough to cover the tomatoes, then lay the pastry over the top, pushing down gently.

Bake for 20 – 30 minutes until the pastry is puffed up and golden.

Carefully invert the tart/s onto plates, sprinkle with fresh tarragon leaves and serve.

{OUR TIP: If you can’t get hold of tarragon, replace with torn basil leaves – this also works a treat!}

Original recipe sourced from: Olive magazine, December 2006, pg. 66


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