A tatin typically features a fair amount of sugar but this has a lighter approach – caramelised, slow-roast tomatoes, crisp, golden pastry and thyme-infused honey. A not-too-sweet treat.
SERVES 4–6
150g honey
12 sprigs fresh thyme ~
200g plain white flour
A pinch of sea salt
125g unsalted butter, chilled and cubed, plus 2 tbsp for the tomatoes
1 egg yolk
500g cherry tomatoes, halved
2 garlic cloves, peeled and chopped
A generous sprinkling of thyme leaves, plus extra to finish
Herbs and edible flowers (such as chive blossom, tarragon, soft lemon verbena leaves, basil, thyme, rosemary, or oregano)
1 Preheat the oven to 200C/ Fan 180C/Gas 6. Start infusing your honey by mixing in the thyme (you’ll have more honey than you need).
2 Make the pastry by sifting the flour into a large mixing bowl or food processor and adding the salt. Add the butter and, using your fingertips, rub it into the flour, or pulse the ingredients in the processor until they resemble breadcrumbs. Mix the egg yolk with 2 tbsp ice-cold water, then, using a blunt knife, stir just enough of this mixture into the dough to make it come together. Wrap in a clean tea towel and put in the fridge to firm up.
3 Season the tomatoes and garlic with salt and pepper. Set a 20cm ovenproof frying pan over a medium heat and add the 2 tbsp butter. Once melted, arrange the tomatoes in the pan, cut side down. Scatter the garlic over the top and cut any remaining tomatoes in half again (so they’ll be quartered now) and nestle them in a layer on top and in the gaps of the base tomato layer.
4 On a lightly-floured surface, roll out the pastry to a large round and trim to a circle 2cm larger all round than the pan. Drape the pastry over the tomatoes and tuck the edges down around the inside of the pan, so it’s snugly blanketing them. Bake in the oven for 30 mins, or until the pastry is puffed up and golden.
5 Leave to rest for 1 minute, then invert the tart tatin onto a baking tray and cook a further 10-15 mins to help crisp up the pastry and caramelise the tomatoes further.
6 Once cooked, give the tomatoes a generous (1–2 tbsp) gloss of the thyme-infused honey (or your favourite honey, of course). Finish with a decent pinch of sea salt, a hearty grinding of black pepper and extra thyme leaves or other edible herbs and flowers. Delicious served hot or at room temperature.
Cook’s note: Any leftovers can be stored in the fridge for up to 3 days and reheated to warm through. Any extra thyme honey will keep happily for months, if not longer – it’s a delicious way of lapping up the flavour as well as the medicinal properties of the thyme. Use in dressings, marinades and more.
This recipe is one of the ideas from our Home Economics feature in our July issue, which this month is all about honey and beeswax. It also includes recipes and ideas for a Honeyed Carrot Cake and a Honey Ripple Ice Cream as well as Beeswax Candles and Beeswax Lip & Body Balm. The feature is by Rachel de Thample and the photography by Ali Allen.
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