Vegetable Tarte Tatin
Caramelised shallots and tomatoes make a great savoury version for a tarte tatin. Best served while hot. Ideal for vegetarians.
- Preparation Time20 mins
- Cooking Time30 mins
Nutrition per serving
- Energy437 Kcals
- 3 large shallots
- 150 g cherry tomatoes
- 3 tbsp. olive oil
- 100 g large black olives, without stone
- 50 ml Kikkoman Less Salt Soy Sauce
- 1 tbsp. golden syrup (or agave syrup)
- A few thyme leaves, plus extra for garnish
- 1 x 275g pack of ready rolled puff pastry (not all-butter)
Preheat the oven to 200C/Fan 180C. Peel the shallots and halve lengthways. Wash the tomatoes. Heat up the oil in an oven-proof frying pan. Place the shallots in the pan, cut side down, and fry for 2-3 minutes. Add the tomatoes and olives and continue to cooking for a further 2-3 minutes. Add the Kikkoman Less Salt Soy Sauce, syrup and thyme and simmer for 1-2 minutes.
Unroll the pastry. Cover the vegetables with it, cutting away the excess and press the edges down into the pan to completely conceal the vegetables. Place the frying pan in the oven for approx 20 minutes.
While the pan is still hot, place a plate over the top and carefully flip the pan over to turn out the tarte tatin onto the plate. Garnish with thyme and serve.