The BEST Savoury Tarte Tatin

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I know I’ve gone slightly tart mad recently but this is the ultimate savoury tart. Whether you are cooking for vegetarians or you want to prepare a stand out seasonal dish this summer - this recipe is for you. It’s packed with all the flavours we love in the summer and to make life so much easier it can be made a day in advance so all you need to do is whack it in the oven for when you need it!

There are several little stages to this recipe but they aren’t complicated at all and it’s totally worth it. I like to serve this with a side salad and lots of herbs.

Enjoy! x

Ingredients - 4-6 servings

Cooking Time - 1hr 20

200g cherry tomatoes

2 tbsp olive oil

50g butter

500g baby potatoes

1 packet (800g) shallots (whichever variety)

2 tbsp brown sugar

2-3 thyme sprigs, leaves picked

60ml red wine vinegar

150g hard goats cheese, sliced

1 puff pastry sheet



1.Preheat the oven to 130 C. Place the tomatoes whole on a baking sheet. Drizzle over some olive oil, season and place in oven to roast for approx. 30 mins.

2. Boil the potatoes (whole) - place in a large saucepan with cold water and bring to boil until soft. Try not to let them over cook so that they hold their shape. Drain and let cool.

3. Put the shallots in a heatproof bowl and pour over enough boiling water to cover them. Leave for 10 mins or until cool enough to handle, then drain and peel.

4. In a frying pan, heat the butter and olive oil over a low heat. Add the peeled bulbs, place a lid on the pan (if you have one) and cook gently for 15-20 minutes or until soft and lightly browned.

5. Stir in the sugar, thyme leaves and vinegar. Season with salt and pepper and cook for a further 5 minutes or until liquid has reduced and caramelised. Add the potatoes to the pan and make sure they are covered in the sauce. Remove from the heat and set aside to cool.

6. Once the tomatoes are out of the oven, increase the temperature to 200 C. Brush a 22cm cake time with oil and line the bottom with a circle of baking parchment. Pour all the vegetables (including the tomatoes) into the cake tin and try and level them out as best you can. Spread the slices of goats cheese evenly over the potatoes. Cut a puff pastry disc that is 3cm larger than the diameter of the tin (the pastry will shrink in the oven). Lay the pastry lid over the tart filling and gently tuck the edges down around the potatoes inside the tin. (At this stage you can chill the tart for up to 24 hours)

7. Bake the tart for 25 minutes, then reduce the temperature to 180 C and continue baking for 15 minutes or until the pastry is thoroughly cooked and golden in colour. Remove from the oven and let settle for a couple of minutes. Hold an inverted plate firmly on top of the tin and carefully but briskly turn them over together, then lift off the tin. Serve hot or warm.