Tomatatin – 40-Minute One-Pan Recipe
A bright, savory tomato tart that bursts with sweet honey and tangy balsamic, all wrapped in flaky puff pastry. Fresh basil and crumbled feta add a satisfying finish for a quick one‑pan dinner.
Recipe by Stewart Miller-White· Structured by ReelsMeals
From: Instagram(view original)
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About this saved recipe
Ingredients
- 0.16 oz tomato
- 0.05 oz shallot
- 2 clove garlic
- a pinch salt
- to taste black pepper
- 4 tbsp balsamic vinegar
- 3 tbsp honey
- 1 bunch basil
- 1 sheet puff pastry sheet
- 1 tbsp olive oil
- to taste feta
- to taste balsamic glaze
Instructions
- 1Heat the olive oil in a 24 cm oven‑safe pan over medium‑low heat.
- 2Add the sliced tomatoes and shallots, sprinkle with a pinch of salt, and cook for about 5 minutes, stirring occasionally, until they release their moisture.
- 3Stir in the thinly sliced garlic, black pepper, honey, and balsamic vinegar; bring to a gentle simmer and cook uncovered for another 5 minutes without stirring.
- 4Remove the pan from the heat, scatter the fresh basil leaves over the mixture, and gently spread them.
- 5Lay the pre‑rolled puff pastry sheet over the tomato‑shallot mixture, trimming any excess to fit the pan.
- 6Prick the pastry surface with a fork and tuck the edges down with a spoon to seal the filling.
- 7Transfer the pan to a pre‑heated oven and bake at 374°F (375°F) for 25 minutes, or until the pastry is golden and puffed.
- 8Allow the tart to rest in the pan for 5 minutes; then carefully lift the pastry out, scraping the pan edges if needed to release any stuck pieces.
- 9Garnish with additional fresh basil leaves, crumbled feta, and a drizzle of balsamic glaze just before serving.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Cook tomatoes and shallots first
Sauté the sliced tomatoes and shallots for about 5 minutes, stirring occasionally, until they release their moisture.
Simmer honey and balsamic uncovered
After adding garlic, pepper, honey, and balsamic, bring to a gentle simmer and cook uncovered for another 5 minutes without stirring.
Seal the pastry before baking
Prick the puff pastry surface with a fork and tuck the edges down with a spoon to seal the filling.
Rest before serving
Allow the tart to rest in the pan for 5 minutes before lifting it out to release any stuck pieces.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Tomatatin?
- About 40 minutes in total: 10 minutes of prep and 30 minutes of cooking.
- How many servings does this Tomatatin recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Tomatatin recipe come from?
- It was shared by Stewart Miller-White on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.