Home-made shortcrust pastry

150gr flour: mix wholemeal (100gr) and white flour (50gr)

50gr oats 

3 tsp olive oil 

7 to 10 cl cold water 

Optional: seeds (sesame seeds, poppy seeds, …)

Sea salt 


Tomato Tatin

30g butter

6 to 8 mixed tomatoes (small, medium and large, different colors) 

25g butter

2 tbsp demerara sugar 

2 tbsp balsamic vinegar 

Dried thyme, oregano or mixed herbs 

2 garlic cloves 

Salt & pepper 

Olive oil 


Mix the flour, oats, seeds, and salt in a large bowl. Stir in the olive oil and mix well. Add in the cold water until the dough is moistened. Knead the dough with your hands for 5 minutes. 

Wrap in cling film and put in the fridge for 30 minutes. 

Cut the tomatoes in half vertically. Peel the garlic gloves and slice them. Heat olive oil in a frying-pan over high heat, cook the garlic for 2 minutes, add the tomatoes, skin-side down, sprinkle with the dried herbs and cook for ⅔ minutes until they soften. Reduce the heat to medium. Add the butter cut into small pieces, sugar and balsamic in the frying pan and shake it. Cook for 20 minutes, baste regularly the tomatoes with the caramel. 

Preheat the oven to 200C. In a springform cake tin, place the tomatoes, cut-side up. Scatter the garlic and more dried herbs.

Roll out the pastry to a circle larger than the pan (at least 1cm larger) and lay it on top of the tomatoes. Make a whole in the middle of the dough and bake for 30 minutes, until golden. 

Leave it to cool for 10/15 minutes. Run a knife round the edge, release the spring and lift the band off the bottom of the pan. Put a large plate on top of the pan, then carefully invert. There will be a lot of juice and it can be hot, so be careful ! 

Serve with a fresh salad and enjoy.