Recipe: tasty tomato tarte Tatin

As a French girl who loves to share her national cuisine, popular food blogger Géraldine Leverd has made it her mission to teach others how to make delicious and inspiring home-cooked meals using French cooking methods.

In The New French Kitchen, Géraldine demystifies French cooking with delectable yet easy-to-make recipes that have a little twist, or je ne sais quoi.

Say au revoir to being intimidated by French cooking and learn how to add sure-to-be-new-favourite recipes to your repertoire, including quiches; salads; appetisers; soups; meat, fish, and vegetarian mains; and desserts.

Read also: Recipe: sun-dried tomato, olive and basil bread

Tomato Tarte Tatin

Makes: six servings

Preparation time: 15 minutes

Cooking time: 45 minutes

Ingredients

• 750g small tomatoes (such as Roma or plum), cut in half crosswise
• Salt and black pepper
• 1 tablespoon Herbes de Provence
• 1 teaspoon garlic powder
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 sheet frozen puff pastry, thawed
• Fresh thyme leaves, for garnishing (optional)

Method

1. Preheat the oven to 180°C on the convection setting.

2. Season the cut sides of the tomato halves with salt and pepper, then sprinkle with the herbes de Provence and garlic powder.

3. In a large skillet, heat the oil over medium heat. Carefully place the tomatoes in the skillet, cut sides down, and sear for about 2 minutes, or until they begin to caramelise. Pour the balsamic vinegar over the tomatoes and let it reduce over medium-low heat for 5 to 10 minutes, ensuring that it thickens slightly without moving the tomatoes.

4. Transfer the tomatoes to an 11-inch (28 cm) tart pan, placing them cut sides up and packing them tightly. Pour any remaining juices from the skillet over the tomatoes.

5. Cover the tomatoes with the puff pastry, tucking the edges in to securely encase the filling. Gently prick the dough with a fork to let the air escape during baking. Bake for about 35 minutes, or until the puff pastry is golden brown. Carefully remove the tart from the oven, then run a knife alongside the edges of the tart pan to release the puff pastry. 

Place a plate over the top of the tart, then swiftly invert the pan to flip the tart onto the plate. Serve warm garnished with thyme leaves (if using).

Note: Sprinkle with crumbled fresh goat or feta cheese right before serving for extra flavour.

Read more: Tarragon, basil, chervil: the 'Holy Trinity' of French herbs

The New French Kitchen: Modern Takes on Favourite Classic Dishes by Géraldine Leverd, published by Rock Point, price €20