Tomato tatin topped with apetina and thyme

  • Cook: 60 min
  • Servings: 4


  • 1 tbsp balsamic vinegar
  • 2 tbsp caster sugar
  • 25 g unsalted butter
  • 4 tbsp fresh thyme leaves, roughly chopped
  • 400 g mixed yellow and red cherry tomatoes
  • flour for dusting
  • 500 g block puff pastry
  • 200 g Apetina® Classic creamy block

obs: You'll need a 20cm ovenproof pan

Preheat the oven to 200C fan / gas mark 7

In a small pan, heat the balsamic vinegar and sugar. When the sugar dissolves add the butter, half the thyme and stir until the butter is melted. Pour this mixture into your oven proof frying pan and swirl until the mixture coats the bottom of the pan.

Top with the tomatoes making sure that they fit snuggly into the pan and there are no large gaps.

Lightly dust the work surface with flour and roll out the pastry until it is 2cm bigger than the pan. Cover the pan with the pastry and using a sharp small knife, cut off the excess pastry. Push the pastry down into the sides of the pan covering the tomatoes.

Place in the oven for 30-35 minutes or until the pastry is cooked and golden.

Remove and let the pan sit for 5 minutes and then turn out onto a large baking tray. Sprinkle with Apetina Cooking Cheese, remaining thyme and season with black pepper.

Pop back into the oven for 5 minutes. Remove and serve.


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