Kosher Tomato Tarte Tatin

 In Kosher Recipes

Kosher Tomato Tarte Tatin


Kosher Recipes by Alan Bender from






2 Punnets of cherry tomatoes (a variety of colours if possible)
2 Tbsp olive oil
2 Tbsp Balsamic vinegar
2 tsp honey
Salt & pepper to taste
2 Tbsp Masterfoods Tuscan Spice
500grm Grandma Moses puff pastry
60- 80gms Parmesan cheese (shaved) or crumbled Feta cheese
Snipped micro herbs


  • Preheat the oven to 180C and heat an ovenproof frying pan approximately 28cm -30cm on a medium heat.
  • Add the olive oil to the pan and then add the tomatoes. Cook these over a medium heat for about 5 minutes, tossing them about. When the skins of the tomatoes start to burst, gently press down on them with a potato masher. This will release some of the juices. Season the tomatoes with the Tuscan spice and continue to cook for another minute or so. Add the balsamic and honey and cook until the sauce has thickened and most of the liquid has evaporated.
  • Press down again lightly to ensure the tomatoes evenly coat the base of the pan. Remove from the heat and allow to cool slightly.
  • Roll the pastry slightly larger than the diameter of the pan. Place the pastry over the pan and tuck in the edges. Bake for 20 – 25 minutes until golden brown.
  • Remove and allow to cool slightly. Run a spatula around the edges to release the pastry and then carefully hold a flat plate over the pan. Using oven gloves if necessary, flip over the tarte tartin onto the plate.
  • Scatter the shaved Parmesan cheese or feta cheese then scatter over the snipped micro herbs, then serve either warm or at room temperature.


(For a fleishig alternative: Scatter with shredded chicken or pulled beef.)



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