Fillo Tomato Tart Tartin

Cook time 1 ½ hours
Servings 6


6 ripe Roma tomatoes, sliced vertically and cored

10g butter

1 tbsp olive oil

2 tbsp honey

1 tbsp balsamic vinegar

1 clove garlic, thinly sliced

Salt and pepper

4 sprigs of thyme

6 sheets of fillo pastry

20g butter, melted

Fetta, optional garnish

Fillo Tomato Tart Tartin


Season tomatoes with salt and let stand for 30 minutes to release some of their moisture. Pat them dry with paper towelling.

Pre heat the oven to 200C.

Melt olive oil and butter together in a 26cm (approx.) non-stick, ovenproof pan.

Neatly arrange the tomatoes around the pan, cut side up and blister the skins. Cook for 5 minutes before removing. Now add the honey and vinegar and return the tomatoes cut side down this time and cook for another 5-10 minutes. Nestle the thyme between the tomatoes and garlic. Remove from the heat.

Brush one sheet of the fillo with the melted butter and place a new sheet of pastry on top to form a star shape. Repeat so you have a stack of 6 sheets. Cut the pastry into a 26cm circle. There should be a 2-3 cm overhang. Lay the pastry over the tomatoes then tuck in all the sides, as if it were a blanket. Brush with a little more butter and bake for 25-30 minutes or until golden brown.

Once cooked, bring it out of the oven and rest for 5 minutes before gently twisting the pastry to ensure nothing is stuck to the pan. In one big gesture, flip the tart tatin upside down onto a plate. Serve hot, room temperature or cold with a sprinkle of fetta (optional).