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 For the March Daring bakers’ challenge, Korena from Korena in the Kitchen taught us that some treats are best enjoyed upside down. She  challenged us to make a tarte tatin from scratch.

Do you love anything pastry?
I always have. As a child I remember scraping out the filling to eat  just the pastry. As an adult I still think the pastry is the best part so when Korena challenged us to Tarte Tartin I was a very happy lady. I have previously tried my hand at Apple Tarte Tartin and love it and all it’s caramelised juices mingling with the crust. With this challenge we were given free reign to make any home made pastry though Korena provided us with a rough puff pastry which when I have time I will try. Also free reign to use any fruit or vegetable of our choice. With such freedom I wanted to try a savoury Tarte Tartin. Here is the results. And it was delicious!
Thanks to our host, Korena!

Tomato Tarte Tartin


100 g plain flour
100 g fine semolina flour
Pinch salt
100g butter, chopped
80 g sour cream

Place flours, salt and butter into food processor. Pulse until like fine breadcrumbs. Add sour cream and pulse to combine and bring the dough together. Wrap in plastic and refrigerate for 30 minutes.


2 red onions, finely sliced
a couple of glugs of olive oil
60g butter
4 teaspoons white sugar
7 to 9 plum tomatoes, to fit your baking dish snugly
4 teaspoons balsamic vinegar
1 teaspoon smoked paprika
150g feta cheese
a handful of black olives

Caramelise the onions slowly in a olive oil. Season with salt.

While onions are cooking melt butter in a frying pan. Sprinkle over sugar. Swirl the pan to mix. Replace over heat to caramelise sugar swirling the pan regularly.

 In the meantime prepare plum tomatoes by halving and remove the  seeds and surrounding jelly like flesh.

Once the sugar has caramelised place the tomatoes in cut side down.

 It will bubble and the tomatoes will release their juices. After 10 minutes or so the tomatoes will have started to soften. Turn each one over.

 Sprinkle over  balsamic vinegar and sprinkle with salt. Cook for a further 5 minutes. Don’t allow the tomatoes to break down. Once you think the tomatoes are softened enough remove them to the baking dish ( I used a 25cm quiche dish) cut side up.

Return the pan with the juices to the heat and allow to simmer to reduce the liquid to a caramel.

 Cool tomato caramel and tomatoes.

Back to the tomatoes sprinkle withe smoked paprika. Stone a handful of black olives and poke down amongst the tomatoes. Spread the caramelised onion evenly over the tomatoes. Stir the cooled tomato caramel to combine and pour evenly over the tomatoes. Crumble feta cheese over.

Roll out the dough to a circle larger than the baking dish. Place over the tomatoes tucking the edges in.

Bake 30 minutes at 180C or until nicely browned.

The February Daring Bakers’ challenge is hosted by Julie of…
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