Tomato Tarte Tatin with Burrata

Recipe and styling by Donna Hay

SERVES

4

Photography: Chris Court

Ingredients

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  • 40g (1Β½ oz) unsalted butter
  • 2 tablespoons red wine vinegar
  • 1 tablespoon caster (superfine) sugar
  • Sea salt and cracked black pepper
  • 6 small stalks thyme or oregano
  • 20 large cherry tomatoes
  • 375g (13ΒΌ oz) store-bought butter puff pastry
  • To serve: baby burrata and basil leaves

Method

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1

Preheat the oven to 220Β°C (440Β°F).

2

Using a 24cm (9Β½ in) frying pan as a guide, cut the pastry into a 24cm (9Β½ in) round. Refrigerate until required.

3

Heat the butter, vinegar, sugar, salt and pepper into the frying pan and place over medium heat. Stir for 7–8 minutes or until the butter has melted and the mixture has reduced slightly. Remove from the heat.

4

Add the sprigs of thyme and tomatoes. Place the pastry over the tomatoes and press down gently to secure.

5

Cut the top with 4 slits to let the steam escape. Transfer to the oven. 

6

Bake for 25–30 minutes or until the pastry is puffed and golden. Allow to stand for 2 minutes.

7

Carefully invert onto a serving plate. Serve with baby burrata and basil leaves.

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Title

The Cookware Behind the Recipe

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Featured Collection

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Donna Hay by GreenPan

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The perfect combination of design and performance, this quick-heating collection powers through your meals then cleans up easily thanks to GreenPan's most groundbreaking ceramic non-stick. Crafted from heavy-gauge aluminium, these pans are finished with Donna's signature blue and champagne stainless-steel handles for a striking contrast and effortless style.

SHOP THE COLLECTION

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About the Author

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Donna Hay

Prolific food editor, bestselling cookbook author, and Australian culinary icon Donna Hay partnered with GreenPan to create irresistibleβ€―cookware built to inspire home cooks. 

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