Tomato and Parmesan Tarte Tatin

Tomato and Parmesan Tarte Tatin

Servings: 2 


  • 1 golden shallot, sliced  
  • 2 tsp red wine vinegar  
  • 20g / 0.71 oz Salted Butter, cubed 
  • Pinch of sea salt 
  • 4 springs thyme  
  • 200g / 7.1 oz Perino Tomatoes, sliced in half  
  • Pinch freshly ground black pepper  
  • 40g / 1.41 oz Parmesan, shredded  
  • 1 sheet butter puff pastry 
  • 2 tsp Extra-Virgin Olive Oil  


    Step 1. Heat the Everdure KILN to low heat.   

    Step 2. Place sliced golden shallots into a Tarte Tatin pan (or a small well-seasoned cast iron skillet) with the vinegar, butter, and a pinch of salt. Place into the KILN and allow to cook for 6 minutes, until the shallot is golden brown and caramelised.   

    Step 3. Remove the pan from the KILN. Add in the Perino Tomatoes, thyme, pinch of salt and pepper. Toss to mix everything together, then place over the shaved Perfect Italiano Parmesan. Move the ingredients 2 cm in from the outside edge and cover with a sheet of butter puff pastry. Push the pastry gently down on the outside edges to seal well.   

    Step 4. Set the KILN to its lowest setting, (under burner switched off if using the KILN R Series). Place into the KILN, turn on the rotating turntable (turning in intervals if using the KILN S Series) and allow to cook for 8 minutes, or until the puff pastry is golden brown.  

    Step 5. Remove and allow to cool for 5 minutes, allowing everything to settle before flipping and turning out onto a serving plate.  

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