August tomatoes need very little encouragement to taste good. At their ripest, they are naturally sweet, juicy and rich in umami, which makes them ideal for simple recipes where they can remain the star.

This vegan tomato tarte tatin combines roasted cherry tomatoes with balsamic vinegar, maple syrup and a touch of harissa. The tomatoes become glossy and concentrated in the oven, while puff pastry creates a crisp, buttery-style base. Fresh salad leaves and basil keep the finished dish light enough for summer.

One useful rule: <b>keep ripe tomatoes at room temperature rather than refrigerating them</b>. Cold storage can dull their flavour and affect their texture.

<h3>Ingredients</h3>

Serves 4

Flaky sea salt

Plain flour, for dusting

½ tsp Dijon mustard

Fresh basil leaves

<h3>Step 1: Prepare the Tomatoes</h3>

Heat the oven and place the cherry tomatoes in an ovenproof frying pan or shallow baking dish.

Add the balsamic vinegar, around half of the olive oil, the maple syrup and a generous pinch of flaky sea salt.

Toss gently so the tomatoes are evenly coated. The combination of balsamic vinegar and maple syrup will help create a glossy, lightly caramelised finish as they cook.

<h3>Step 2: Add the Harissa</h3>

Dot or gently stir the harissa through the tomatoes.

You do not need much: the aim is to add warmth and a little complexity without overpowering the natural sweetness of the fruit.

Arrange the tomatoes in a fairly even layer so the pastry will sit neatly over the top.

<h3>Step 3: Prepare the Pastry</h3>

Lightly dust the work surface with flour and roll the vegan puff pastry until it is large enough to cover the pan or baking dish.

Trim it into a rough circle slightly wider than the tomato mixture.

Carefully lay the pastry over the tomatoes and tuck the edges down around the sides.

<h3>Step 4: Bake Until Golden</h3>

Bake for around <b>40–45 minutes</b>, or until the pastry is puffed, crisp and deeply golden.

The tomatoes underneath should soften and release their juices, which will combine with the balsamic mixture to form a rich glaze.

Remove the tart from the oven and leave it to stand for a few minutes before turning it out.

<h3>Step 5: Turn Out the Tart</h3>

Place a large serving plate over the pan, then carefully invert everything in one confident movement.

Lift away the pan slowly. If any tomatoes remain behind, simply place them back on top of the tart.

The finished surface should look glossy and slightly rustic, with softened tomatoes packed across the crisp pastry.

<h3>Step 6: Make the Salad</h3>

In a small bowl, whisk together the remaining olive oil, lemon juice and Dijon mustard.

Season lightly with salt, then toss the dressing through the mixed salad leaves just before serving.

Scatter fresh basil over the tart and serve the dressed leaves alongside.

<h3>How to Serve</h3>

This tart works well warm or at room temperature, making it especially useful for relaxed summer lunches.

Serve it as a light main course with the salad, or cut it into smaller portions for a shared table. A few extra basil leaves and a final drizzle of olive oil are enough to finish it.

<b>The appeal is in the contrast: crisp pastry underneath, soft caramelised tomatoes on top and a sharp, fresh salad alongside.</b>