Serves Preparation Cooking Skill Level
4 10min 45min Mid
“This is a little idea I had; I really wanted to put a toad in the hole recipe in here but thought I’d put a little tweak on it by merging it with the concept of a tarte tatin. Here, caramelised shallots, sausages and tomatoes are flipped out into a lovely little tarte. I guarantee this would be the dish that makes you go crazy for!”–Donal Skehan, 2014
1 tsp olive oil
5 pork sausages (flavoured ones like pork and tomato, etc. work well)
6 shallots, peeled and sliced
2 tbsp red wine vinegar
1 heaped tbsp brown sugar
5 cherry tomatoes, halved
a knob butter, for greasing
1 handful of fresh thyme, leaves only
230g pack ready-rolled all-butter puff pastry rolled out slightly larger than your flan dish
salt and pepper
few cubes of goat’s cheese (optional)
fresh basil leaves, to garnish
- Preheat the oven to 200°C/180°C fan/400°F/Gas mark 6. Heat the olive oil in a frying pan over a medium heat and fry the sausages, until browned all over. Once done, set them aside on a plate and halve lengthways when they are cool enough to handle.
- Put the shallots into the pan and, using the oil leftover from the sausages, cook for about 4–5 minutes until softened.
- Pour the vinegar and sugar into the frying pan, reduce the heat to low and let bubble gently, stirring, for another 2 minutes. Add the tomato halves for the last couple of minutes to slightly soften them. Take off the heat.
- In a buttered 24cm flan dish, arrange the sausages cut-side facing up, tomatoes cut-side down, then spoon the shallot-vinegar mixture all over the tomatoes and sausages, filling in the gaps. Try to fill it evenly all the way round, leaving a little gap between it and the side of the dish.
- Sprinkle some thyme leaves, then cut the pastry into a rough circle shape, slightly larger than the dish, and drape it over the sausage mixture, tucking the edges down the side.
- Pierce a few holes with a fork and bake in the oven for 20–25 minutes until the base has risen and is lightly golden brown.
Take out of the oven and sit a plate on top of the flan, then, using oven gloves, flip the tarte carefully and swiftly upside down onto the plate (give it a few seaside taps like a sandcastle).
- Remove the flan dish until it is bubbling, caramelised tarte tatin in the hole. Scatter the goat’s cheese over the top, if you like, garnish with basil leaves and serve with salad.
- (optional) Why not try to make a vegetarian version? Omit the sausages and caramelise a load of mixed vegetables together, it will just be as tasty.
©Barry Lewis. Recipe taken from Dinner’s On by Barry Lewis (Harper Collins) (Photography © Myles New)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Donal Skehan.(2014). Toad Tarte Tartin. Retrieved from http://www.donalskehan.com/recipes/toad-tarte-tatin/