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Tomato Tarte Tatin recipe and wine suggestion for summer

With its well-defined character of ripe fruit, supported by sweet-spice flavours and a zippy tartness, the naturally light and exceptionally food-friendly 2016 Culinaria Chenin Blanc is one of those wines that works beautifully with tomatoes – an everyday ingredient that can be quite challenging when it comes to finding a suitable wine partner.

Try Chef Pieter’s recipe for a delightful Tomato tarte tatin as a side dish or even a light meal on its own and serve it with a beautifully chilled glass of our 2016 Culinaria Chenin Blanc.

Tomato Tarte Tatin Recipe


2 cups cherry tomatoes cut in half

2 garlic cloves

2 sprigs thyme

Salt and pepper

2 Tbsp butter

1 red onion, sliced

1 puff pastry disc, 28cm in diameters


Preheat the oven to 200°C.

In an oven tray, roast the tomatoes, garlic, thyme, salt and pepper.

In an oven proof frying pan, sauté the onion until translucent and set aside to cool.

Add the roasted tomatoes (skin side up), garlic and thyme to the onions.

Roll out the pastry and cover the tomato and onion filling. Press down firmly to cover the sides.

Place the pan in the oven and bake for 20 minutes or until the pastry is golden brown. Remove from the oven and turn over onto a serving plate. Cut into slices and serve.

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