Individual Marzanino tomato tarte tatin

Ingredients (serves four)



  • 900g Marzanino tomatoes taken off the vine and halved
  • 1 sheet frozen puff pastry, thawed
  • 5g salt
  • 2g ground black pepper
  • 20g caster sugar
  • 60ml extra virgin olive oil (retain 10ml to dress the plate with)
  • 2 cloves garlic, sliced into very thin slices
  • 10g fresh, chopped thyme
  • 15g butter, for greasing tart pans
  • 40g wild rocket
  • 20g Parmigiano Reggiano, shaved
  • 4 x 3–4 inch baking ramekins or individual tart pans


  1. Preheat the oven to 120°C. Roll the puff pastry dough until it is 5mm thick, then cut out 3-4 inch circles and chill.
  2. Line a baking tray with parchment and place the halved tomatoes onto the tray with the sliced side facing up. Sprinkle the tomatoes with the salt, sugar and pepper, place a thin slice of garlic on each tomato with a sprinkle of the chopped thyme and a drizzle of the olive oil. Place in the oven for one hour until the tomatoes have slightly dried out.
  3. Remove the cooked tomatoes from the oven and leave to cool. Raise the oven temperature to 200°C.
  4. Grease the individual tart pans with the butter and place the cooked tomato halves in skin side down and ensure that there are no gaps by overlapping the tomatoes.
  5. Fit the chilled pastry circles onto the pans and press the edges of the dough tightly down the inside of each pan.
  6. Place the individual tarts onto a baking sheet and bake for 12 to 18 minutes. The tarts are ready when the dough has puffed up and turned light golden brown.
  7. When cooked, turn the tarte tatins out while still warm and serve immediately, finishing with some wild rocket, parmesan shavings and a drizzle of extra virgin olive oil.