Apple and tomato tart tatin (gluten-free; dairy-free; vegan)

Whole_tart_tatin_with_tomatoes_and_thyme
Apple and tomato tart tatin. Image: Kathryn Hawkins

Here we are in the bewitching month of October already. Where does the time go? We’ve been enjoying some late season sunshine here in central Scotland which has been very welcome. Not only am I still able to garden and tidy up outside uninhibited by poor weather, the tomatoes are ripening off nicely in the greenhouse, and all the eating apples are ready for picking.

Greenhouse_grown_early_October_tomatoes_on_the_vine
Flamingo and Ildi tomatoes. Images: Kathryn Hawkins
Close-up_of_small_eating_apples_on_a_miniature_tree
Miniature eating apple tree (variety unknown). Image: Kathryn Hawkins

This week’s recipe is my twist on the well known French upside-down apple tart. So many tomato varieties are sweet to eat these days, they can easily be eaten as part of a dessert. However, I’ll leave it up to you to decide how you serve this recipe. The tart goes well either served simply dressed with olive oil and balsamic vinegar, or is equally as delicious served as a dessert with pouring cream or custard.

Single_serving_of_apple_and_tomato_tart_tatin_with_olive_oil_and_balsamic_vinegar
Served warm with olive oil and balsamic vinegar to dress. Image: Kathryn Hawkins

I use freshly grated nutmeg and fresh thyme to flavour the tart as well as salt, pepper and a little sugar. I use a crisp, layered pastry as a base so that it doesn’t crumble when you turn it out. Use readymade, chilled or frozen (gluten-free) puff pastry for convenience, but if you have the time, try my own recipe for a gluten-free rough puff pastry

Whole_nutmeg_being_grated_alongside_fresh_thyme_sprigs
Whole nutmeg and fresh thyme. Image: Kathryn Hawkins

I have made the tart with all tomatoes and, of course, just with apples, but mixing and matching both fruit is my favourite combination 🙂 I hope you think so too.

Close-up_image_of_apple_and_tomato_tart_tatin
My favourite combination. Image: Kathryn Hawkins

Serves: 2

Ingredients:

  • Gluten-free flour for dusting
  • 175g gluten-free puff or rough puff pastry
  • 35g vegan margarine
  • 1 tbsp. caster sugar
  • Freshly grated nutmeg, salt and freshly ground black pepper, to taste
  • A few fresh thyme leaves
  • 2 small eating apples
  • 4 large plum tomatoes
  • 6 cherry or other small variety of tomatoes
  • 2 tsp olive oil
  • Fresh thyme to garnish
  1. Preheat the oven to 200°C, 180°C fan oven, gas 6. Line a 20cm round cake tin with baking parchment and lightly grease the sides.
  2. Lightly flour the work top with gluten-free flour and roll out the pastry to a square slightly bigger than the tin. Using the tin as a template, cut a circle 1cm larger than the tin – keep the pastry trimmings for baking as croutons or use small tart bases – then chill the pastry circle until ready to use.
  3. Dot the margarine all over the bottom of the tin, and sprinkle with sugar, seasonings and thyme leaves.
  4. Peel, core and thickly slice the apples; halve the large tomatoes and leave the small ones whole. Arrange over the tin base in a decorative pattern.6_steps_for_making_apple_and_tomato_tart_tatin

    Prepration_of_apple_and_tomato_tart_tatin_in_9_steps
    9 steps to the perfect apple and tomato tart tatin. Images: Kathryn Hawkins
  5. Carefully arrange the pastry circle over the fruit and press the pastry edges to the side of the tin to seal. Brush with olive oil and place on a baking tray. Bake for about 25 minutes until crisp and golden. Leave to stand for 5 minutes before inverting on to a warm serving plate. Spoon over any juices that remain in the tin. Best served hot or warm, garnished with fresh thyme sprigs if liked.

    Overhead_image_of_apple_and_tomato_tart_tatin
    As pretty as a picture. Image: Kathryn Hawkins

 

4 thoughts on “Apple and tomato tart tatin (gluten-free; dairy-free; vegan)

  1. Well, do you believe that this was my first ever tarte Tatin? My puff pastry didn’t really puff 😞; I had used margarine instead of ghee butter and it just didn’t work the same. Still I enjoyed the pie. The combination of colors on the plate made it very appetizing! After the first bite, I decided to sprinkle it with a little salt to give it more taste. Sometimes sweet needs sour, doesn’t it? Thank you again, Kathryn 😊.

    Liked by 1 person

    1. Shame about your pastry. You do usually need to use high fat content fats to make layered pastry so I am guessing that the margarine didn’t have more than about 60% fat – ghee would be up in the 90’s.

      Amazed that you hadn’t had tart tatin before😮. It has become a staple dessert in the UK. Anyway, good to read that you liked the combination, and I’m with you on the salt argument. All the best for now 😊

      Liked by 1 person

  2. A very intriguing pie, Kathryn! I am absolutely going to try this, if only on a small scale (finicky husband 🤫), and especially since I am working on a new pie dough recipe, not your traditional puff pastry dough but quite satisfying to my taste buds. I will let you know how this turns out!

    Liked by 1 person

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