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Tomato Tart

Tomato Tart Tatin with Goat Curd and Basil

Servings 6


  • 200 gm flour
  • 100 gm butter
  • 40 ml water 2 Tablespoons
  • 6 small ripe tomatoes quartered seeds removed
  • 40 gm brown sugar 2 tablespoons
  • 50 ml ximenez sherry vinegar or a flavourful vinegar of your choice
  • 20 ml olive oil 1 tablespoon


  • Prepare the oven at 180 C / 370 F.
  • Put the tomatoes in a colander, lightly salt and leave to drain.

For the pastry

  • Combine the flour, butter and a pinch of salt in the food processor. Process until it resembles fine breadcrumbs. Add the water and pulse till just combined.. Turn onto a bench and press together, wrap and put in the fridge for 1/2 an hour
  • Put the sherry vinegar brown sugar and olive oil into a small pot and bring to the boil. Simmer until the sugar is dissolved and the syrup is reduced and sticky. Pour into the base of a 8 cm tart tin or Texan muffin tins. Put the drained tomatoes on top skin side down.
  • Roll out the pastry between two pieces of baking paper to about 2 mm thick. Cut out circles that will fit into the tart tins. Rest these in the fridge for 10 min.
  • Put onto a baking tray and bake 30min, or until golden.
  • Cool slightly, and turn out onto a tray.
  • Serve with goat curd, black pepper and shredded basil