Lifestyle

Tasty tomato tarte to try

By Contributed

Feb 3, 2026

Every fortnight, The Teller Collective owner Aline Davies will share some of her favourite recipes for readers wanting to try a little restaurant magic at home.

Tomato Tarte Tatin

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Ingredients:

1 punnet cherry tomatoes or medley heirloom tomatoes

25ml olive oil

75ml balsamic vinegar

30g sugar

Thyme

1 sheet butter puff pastry

Fresh basil

Whipped ricotta

300g soft ricotta

1 lemon, zest and juice

30ml olive oil

Salt and pepper

Method:

Preheat your oven to 180℃ before you start cooking the tomatoes.
Cut the cherry tomatoes in half.
Put a pan on low heat (use a pan that can go in the oven); cast iron or skillets work best.
Add olive oil and the cherry tomatoes, salt, pepper and thyme sprigs and roast for 5 minutes.
Drizzle balsamic and sugar, allow to caramelise and remove from heat.
Cover the pan with the puff pastry tucking the sides in, use a fork if it’s too hot.
Cook 25 minutes at 180℃ until the pastry is golden.
Take it out of the oven and cool on a cake rack for 10 mins.
Once cool enough to handle, use a plate larger than the pan to flip the tart out.
For the whipped ricotta, add ingredients in a bowl and combine, season to taste.

Serving recommendations: