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.
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.
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
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.
- 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
- 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.
- 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.
- Dot the margarine all over the bottom of the tin, and sprinkle with sugar, seasonings and thyme leaves.
- 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.
- 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.