Jammified onion, tomato and courgette tarte-tatin

Jammified onion, tomato and courgette tarte-tatin

Phwoarrr, you’re in for a treat on this one! It’s super simple- like five ingredients simple- but it’s a real impressive looking crowd-pleaser. I hope you won’t be offended by my use of ready-made puff pastry. The first trick is to caramelise the heck out of your veggies- they become crazy delicious. The second trick- if you’re as poorly-equipped as me- is even more important. I don’t have a pan that transfers from the hob to the oven, so I had to use a bit of a work around in order to replicate the classic tarte-tatin thing (where you caramelise your veg in a pan, then lay pastry on top, and then bake in the oven). Instead, you have to lay the pastry over the top, and do a bit of flipping and sliding. I’ll explain it all below, but pleeeeease do it because it means you get the crispest pastry possible.  It’s bake off season after all, so we can’t be dealing with soggy bottoms, can we?

Ready in 50-60 mins

Serves 2-3


  • Half a block of vegan puff pastry (most is vegan- just check on the back)
  • Half a courgette
  • 200g cherry tomatoes
  • 2 onions
  • ½ tsp, rosemary, if you like


  • Places a large saucepan on a medium heat, and finely slice your onions. Splash some oil into the pan, and fry these onions for 15 minutes until they start to colour and get really caramelised.
  • In the meantime, you can pre-heat your oven to gas mark 6.
  • Now, halve your cherry tomatoes, and add those to the pan along with the rosemary, and fry for 10 minutes more.
  • Remove the thick and tasty onion mix from the pan, and add some more oil. Slice your courgettes (no thicker than 1cm, and lay these in the pan nicely. Fry for five minutes more- don’t be tempted to flip them!
  • Now is when everything comes together. You can turn the heat off the frying pan, and spread your onion mixture over the courgettes (trying not to disturb them).
  • Roll out your pastry (flouring the surface if you need to) to be a bit bigger than your frying pan. Now, drape it over the veggies and tuck in the edges. If your pan is overn safe, you can move the whole thing straight into the oven.
  • Otherwise, place a baking tray on top of the pastry (bottom-up). Hold the pan and tray together with a tea towel, and flip the whole thing to be upside down. Gently shimmy off the frying pan, and you will see all your caramelised veggies sitting nicely on a pastry bed.
  • Then, place another baking tray upside down on top of your veggies (so the ‘cooking’ side touches the veg). Again, hold the two together with a tea towel, and flip upside down. When you lift off the top tray, you will see a big slab of pastry- which is exactly what you want.
  • Place this into the oven and bake for 20 mins until gloriously puffed and golden.
  • To serve, you will once again have to lay a tray or plate on top pf the pastry, and flip upside down. At last, your lovely tart will be revealed, and you can take it to the table with pride.

One Comment Add yours

  1. Looks so yummy! I will have to make this! Following your blog for more recipes 🙂 Check out my delicious apple cobbler perfect for fall! https://thesweetworldsite.wordpress.com/2018/09/24/apple-cobbler/

    Liked by 1 person

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