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”
the recipe sounds easy, i mean the one in your mind, lol, and the product looked delicious. did you try it, when it was finished? how did it taste?
Oh yes terry.. the one in my tiny little mind was very easy!! I think the next one will taste better! c
lol
I love tomato tart! Not cooked it this way before though. Usually cook mine similar to a pizza. I love the added basil ingredient…going to try this take on my own recipe. Thanks 🙂
Well if you blog your recipe let us know so we do not miss it! That sounds good! c
Tarte à la tomate et au chèvre
think this would be brilliant with morzerra cheese and basil!
should be morzerella cheese
thank you.. I shall zoom over! wow my time machine is busy today!! c
Collapsed or not, I swear I can smell that wonderful aroma of tomato and basil from here! The rain has returned to Skye after many weeks so I’m having a restful Sunday too – enjoy yours!
Christine
I hope you get a sit down and not with the ironing either! c
Good morning Celia! So glad you turned your pc off and let your creative wonderfulness make this beautiful tart! Looks like a winner to me! I think we get way too bogged down by following all these recipes! Just to get into the kitchen and play is the best part. I’d love to be sitting and relaxing with you at the table with this tart! Have a wonderful day!
Oh you would love my little kitchen table, just big enough for two!! c
Well, good morning C, I would have eaten the tomatoes right out of the center! Tomatoes are my favorite thing EVER.
Just a quick aside…I could never imagine being with out my cast irons skillets…I use them daily!
J
Morning Jess and i totally agree, they are pretty heavy in luggage but i tote mine all over!! c
Shame it didn’t work – it looked quite promising 😉
agreed.. sigh.. oh well next time maybe! c
Celi, it’s great to “go it alone” without a recipe! I do have a recipe for a tomato tart I make often in the summer, when I can get fresh, home-grown tomatoes. I start with pastry on the bottom of a tart pan (pie pan will do), add a layer (about 8 ounces) of shredded mozzarella cheese sprinkled generously with torn or chopped fresh basil, then a layer of tomato slices. Drizzle with a little good olive oil–I use less than a quarter cup–salt and pepper the tomatoes if you like, and top with more fresh basil. Bake at 400 degrees for 25-35 minutes, depending on your oven. With your fresh tomatoes and your own fresh cheese, which you could slice or crumble, I think you would love this! You could also bake early in the day (when would you ever have time for that?!) before it gets so hot. It’s quick and easy and very good at room temperature.
Have a restful Sunday!
That sounds just perfect and easy.. i will be trying this next i think. Most of my cooking, cheese making, bottling and such is done straight after milking, gerry.. very early, so this would work for sure! c
Let me know how it turns out. It’s entirely tweakable. (I think I invented that word.)
Beautiful!
morning greg! c
In Rome we say: “basta che sia bono!” =as long as it is good! Ps: I never follow a recipe in any cookbook or on the web!
I must remember that, your food looks divine.. c
You are a true cook, willing to put together a dish without a recipe. If you didn’t tell anybody you though it was a flop, they’d never know. Here’s my wise answer: “It’s supposed to be that way!”
I tried that and they laughed, but it was all eaten up!! c
The beauty of tart tatins lies in its imperfection. After all, the original tart tatin was a mistake which gave us this fabulous rustic dessert. If it tastes great then it’s a success. Lovely.
well next time it will taste better.. i have heaps of help now! c
It looks good to me! Anything with a pie dough or tart crust can never be a failure!
Enjoy your Sunday ~ April
Celi you are some hot tomato!! Sunday is for putting your dogs up and doing something simply splendid. Enjoy. Virginia
I love that bursting red color of your tomatoes!
But I’m sure it was delicious! Rustic! Gorgeous colours.. 🙂