I had a little pastry left over from making a steak and onion pie. So I thought I would have a go at making a Tomato Tart Tatine. 
I had seen one some where back in the winter but I can’t remember where. But I thought I remembered the method. So I picked and drained some little cherry tomatoes. 
The computer was off and turning it on then waiting interminably for it to boot up would take too long. So I made it without a recipe. How hard can it be I thought. So I arranged the tomatoes in the cast iron pan with a little olive oil. Pan fried them on high for a few minutes. Then a little seasoning, a little torn up basil. 
Tucked it all into bed with a blanket of pastry on top. 
Glazed the top which will become the bottom and salted it lightly with sea salt. Tomatoes love salt. Then baked in the oven at 375 for 30 minutes. It rose, puffed up and browned and smelt lovely. I put a plate on top and quickly flipped it over and voila! A fabulous failure. A bright, colourful, tasty flop. 
Oh dear. Maybe I should have looked up the recipe after all. They say a little knowledge is a dangerous thing. 
Good morning. I am on the look out for little moments of restfulness today. It is Sunday here after all.
celi
PS. On this day a year ago. It was hot. I was chopping down corn stalks for the cows and there are some cute shots of some much younger animals. I enjoyed reading this post again. It has a little humour! c
The Kitchen's Garden 
85 responses to “Tomato and Basil Tart Tatine”
But, was it tasty? Looks aren’t everything, thank goodness!
Enjoy your Little Rest…there are ONLY little ones, this time of year!
the pastry was tasty! and i liked the tomatoes, but i think I need to work on the recipe!! yes little rests indeed! c
That was so funny Cecilia! It was looking so beautiful until the end – but I’m sure it tasted fabulous!
Now I’m thrilled to be near the top of your comments list rather than the bottom. I’m sitting up a bit too late, and maybe your post is arriving at a slightly difference time. So I’m going to bed with the aroma of tomatoes and sweet basil drifting through me. Mmmm.
You are up late! Ni Night! c
I’m sure it still tastes absolutely fantastic my friend, this looks incredible 😀
Flaky delish!
Cheers
Choc Chip Uru
Flaky indeed Chip! c
I think your flop looks utterly delicious. I’d eat it in a heartbeat.
If it tasted good it worked. Putting the tomatoes in the other way up and cooking them so the sugars start getting sticky before you put on the lid is best. Leave the basil to put on fresh at the end. Check out Les Demoiselles Tatin on the internet to see how it all began.
Well it tasted ordinary actually!! Ah, so the tomatoes go face down? and cook a bit longer first.. That makes sense.. i will try again because I like the idea of it . c
I had a big laugh at your final tart tatine Celi. Sorry, but I couldn’t help it! There’s always next time, right? 🙂 Have a wonderful Sunday! xo
You have a lovely day too diane and love to jack!! c
I love your flop and your creativity – who needs a recipe? Not you!
Easy recipe at http://www.bbc.co.uk/food/receipe/tomato_and_basil tart 33340
All you were missing was some honey and breadcrumbs
Laura
edit receipe = recipe
Thank you laura, i shall dash over and have a look.. spelling mistakes are never a problem if my cooking problems are solved! Honey! I had better go out the the hives soon and see if i have some yet! c
Chuckle. The tomatoes seem to have gathered in on themselves but I bet it tasted good. You’re the consummate presenter, placing basil on top at the end. Love it.
i know the garnish is supposed to complement the dish but in this case it worked better by hiding it! morning annie.. c
Good morning, Celi. The colors are vibrant and we know you ate it anyway. I’m sure it tasted fine since it had the freshest of ingredients.
It was lovely and fresh .. and you are absolutely right, it was gobbled up, who can resist home made crunchy flaky pastry! c
Celi, I hope you find lots of little moments of restfulness today. It’s been a lovely day in the mountains……..hope yours will be too.
Did you run a knife around the edge of the pastry, before inverting onto the plate?. ……e
Yes, though as you have already suspected there were areas that still stuck to the pan, never mind, I lived and learned! c
Hehe, as long as it’s still tasty though! It might also have been the pastry, some people prefer to use shortcrust for a tarte tatin. At least the peacocks left you some cherry tomatoes too. Have a restful Sunday. 🙂
http://www.latartinegourmande.com/2012/07/11/tomato-tarte-tatin-recipe/
Those peacocks are so naughty, they have made a tunnel into the grape tomato bushes, sometimes all i can see is their tails sticking out.. I must stalk them with my camera and get that shot! c
That would be a shot worth seeing! Who know peacocks had a thing for tomato?! 😉
hahaha…it happens to all of us. i made sourdough bread last year that ended up more like a curling stone than a loaf of bread! did you get rain yet?
good morning.. no rain. all dry and drier! c
As everyone has already commented [well, I’ve been watching Oz and US doing 4 x 100 relay battles!] it is the taste which counts – but your story gave us all at least two links for OUR future tomato & basil tarts and I have never put honey in mine and shall try when the ruddy warm weather arrives! Oh for homegrown tomatoes and even more the basil, to which I am quite addicted!
there are some very clever foodies who pop in to the farmy, we are pretty lucky that way. So now I shall go about and learn how to do it properly!! (laughter, bloody kiwis!!) I also am addicted to basil and went into a high panic when mine did not grow. so I sowed more all over the place! Now it looks like I am safe as it is popping up all over! phew.. c
mmmm…. I’ve never had tomato and basil tart, but I have had tomato pie… tomatoes in a pie shell with cheddar and sour cream…
That sounds interesting, i must look out for that one! morning Rumpy. I am going to pop in and see you later today! c