Tomato Tarte Tatin
Today I’m sharing with you a Tomato Tarte Tatin, the perfect recipe for summer! It’s a super simple dish that I love to make when cherry tomatoes are at their sweetest. This upside-down tomato tart is great as a party appetizer, a light starter, or even for a picnic!
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A little note : As many of you know, I’m a big fan of tarte Tatin! Of course, the classic apple tarte Tatin will always have a special place in my heart, it’s one of my all-time favorite French desserts. But I also love experimenting with savory versions. That’s why I’ve put together a collection of my 7 favorite savory tarte Tatin recipes to share with you. I hope you will like this version with tomatoes!
Which Tomatoes to Use for a Tarte Tatin?
You can use almost any variety of tomatoes for a Tarte Tatin. But if you want a quick version with no pre-cooking, whole cherry tomatoes are ideal, and they look even prettier if you mix different colors.
You can also go for cocktail tomatoes (slightly larger than cherry) or even regular tomatoes cut in half.
Just keep in mind: the larger the tomato, the more juice it will release while baking. In that case, I recommend letting them drain first (sprinkle with salt and rest them cut side down on paper towels) or searing them briefly in a skillet, cut side down. This helps get rid of excess water so your tart stays tender and flavorful, but not soggy.
Which Crust Should You Use for a Tomato Tarte Tatin?
You’ve got several options depending on what you like best:
- Homemade Quiche crust (shortcrust pastry): This is the one I recommend for this recipe, or my olive oil pie crust, which adds a fragrant, Mediterranean touch that I love.
- Puff pastry: A favorite for many, giving you a light and crispy result (see my homemade puff pastry recipe if you want a 100% from-scratch version).
A little heads-up: tomatoes always release some liquid as they bake. Once you flip the tart, puff pastry tends to lose its crispiness, and the presentation may not be as pretty (though the flavor is still delicious!). That’s why I personally prefer a shortcrust pastry (with butter or olive oil), it holds up better, cuts more cleanly, and is easier to serve at the table.
Tomato Tarte Tatin: My 3 Tips for Perfect Results
Tomato Tarte Tatin is easy to make, but a few little details make all the difference between a tart that’s just okay and one that’s beautiful and full of flavor. Here are my three best tips:
- Choose whole cherry tomatoes: Don’t cut them! Use them whole and pack them tightly into your pan. They’ll hold onto their juices better, and the tart will look much prettier once you flip it out.
- Balance sweet and tangy flavors: This is the magic touch! Drizzle in a little silky balsamic glaze, or simply mix balsamic vinegar with a bit of honey. That sweet-tangy contrast really enhances the flavor of the tart.
- Flip immediately: This is the only critical step! As soon as it comes out of the oven, invert the tart while it’s still hot. If you wait too long, the crust may stick to the pan, and flipping it will get tricky.
Recipe Card
Tomato Tarte Tatin
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Ingredients
For the thyme shortcrust pastry :
- 1 1/3 cups of flour 200 g
- 7 tbsp of cold butter diced, 100 g
- ¼ cup of water 60 ml
- 1 teaspoon of salt 6 g
- 1 tablespoon of dried thyme
For the garnish :
- 3 ½ cups of cherry tomatoes whole, 500 g
- 2 tablespoons of olive oil
- 2 tablespoons balsamic vinegar or balsamic cream
- 1 tablespoon honey
- 5 sprigs of fresh thyme
- Salt and pepper
Instructions
- Prepare the dough by mixing the flour, salt and butter with your fingertips until you obtain a sandy texture. Add the water, form a homogeneous ball, wrap and chill for 30 minutes.
- Preheat oven to 350°F 180°C (gas mark 6).
- Pour the olive oil, balsamic vinegar and honey into the bottom of a tart tin. Season generously with salt and pepper, then add a few sprigs of thyme.
- Arrange the whole cherry tomatoes tightly together.
- Roll out the pastry into a disk slightly larger than the tin. Place it on the tomatoes, tucking the edges inside.
- Bake for 30-35 minutes, until golden and crisp.
- As soon as it comes out of the oven, run a knife around the edge of the tart to loosen it. Place a plate over the pan and carefully flip it to unmold. Let it rest for about 5 minutes so the tomato juices can soak into the crust before slicing.
Nutrition
Variations on This Tomato Tarte Tatin
This tarte Tatin lends itself to lots of variations! You can easily customize it to suit your own tastes, or whatever you’ve got in the fridge.
- Add cheese: Crumble some feta, sprinkle goat cheese, or place a creamy burrata on top right after baking, just like in my Leek Tarte Tatin or Zucchini Tarte Tatin.
- Lightly spread the paste with tapenade(black or green) or pesto before placing it on the tomatoes.
- Mediterranean twist: Add a few black olives or finely chopped sun-dried tomatoes for even more flavor—it’s absolutely delicious!
How to serve this tomato tarte Tatin?
I often serve this Tomato Tarte Tatin either as a starter or as a main dish in the summer:
- As an appetizer or main course: Pair it with a Grilled Zucchini Salad with Feta and Mint, or my Melon, Cucumber & Feta Salad for a fresh vegetarian summer .
- In small portions for an aperitif dinner with a French Savory Tuna Cake and verrines of Cold Cucumber Soup.
- As a side dish: It’s perfect with Oven-Baked Chicken with Olives for a sunny Mediterranean-style meal.
Tip: For more inspiration, check out my list of 20 Side Dishes for Quiches, which also pair beautifully with this Tomato Tarte Tatin!
Frequently Asked Questions
That’s completely normal! Once flipped, let the tart rest for a few minutes so the tomato juices can soak into the crust. If you’re worried about it being too soggy, I recommend using a quiche crust (shortcrust pastry) instead of puff pastry, it absorbs the juices better and is easier to slice.
Warm it gently in the oven at 300°F (150°C) for 10 to 15 minutes to help the crust get crispy again. Avoid the microwave, which will only make the crust soft.
Super delicious! Easy. Pretty. A hit with the family.
So happy you liked it!
Simple, Seasonal and Sensational
Thank you, Karolina!