Tomato Tarte Tatin

IMG_4543IMG_4550IMG_4561Summer is still hot and the weekend is finally here! My fridge is full of Cherry Tomatoes and I’m never short of goat cheese. Yesterday I prepared my puff pastry and early this morning I prepared this yummy Tomato Tarte Tatin, not only for my family but also for Fiesta Friday #84. Tarte Tatin are usually sweet, however it can also make for a perfect salty tart!

A huge thanks to our amazing host, Angie from The Novice Gardener, and to our co-host’s this week Effie @ Food Daydreaming and Steffi @ Ginger & Bread.

Serves: 6 slices

Ingredients: (for the crust)

Ingredients: (for the filling)

  • 500g of cherry tomatoes
  • A pinch of salt
  • A pinch of black pepper
  • 1 teaspoon of dry thyme
  • 2 tablespoons of extra virgin olive oil
  • 1 tablespoon of lavender honeyPicMonkey CollageProcedure:
  1. Preheat the oven to 180C degrees.
  2. Grease a removable rectangular tart pan (for me) and set aside.
  3. In a large pan add 2 tablespoons of olive oil.
  4. Add the cherry tomatoes, the salt, the black pepper, the thyme and the honey.
  5. Cook on a medium heat for about 5 minutes.
  6. Remove from the heat and set aside.
  7. Flour a clean surface.
  8. With a rolling pin, flatten the dough the size of your tart pan (add an extra 1 centimeter to tuck in the edges).
  9. Place into the bottom of your tart pan the cherry tomatoes (don’t leave space between them).
  10. Cover the cherry tomatoes with the puff pastry and tuck in the edges.
  11. Poke the top of the dough with a wooden stick (instead of a fork).
  12. Transfer the tart pan on a large deep baking tray (because when you cook, the tomato juice will fall).
  13. Bake for 45 minutes (more or less depending the oven).
  14. Remove from the oven when the crust is golden brown.

Serve the Tatin with some goat cheese and a drizzle honey on the side. This tarte is sweet, slightly sour and very tasty for brunch or lunch!

Bon Appétit.

59 thoughts on “Tomato Tarte Tatin

    • Thank you so much, Jane. I live in a hot country with ac, the best way to keep my tomatoes is to put them in a paper bag into the fridge. Have a nice weekend and thanks a lot for the follow! 🙂

  1. This must be the most delicious tarte I have ever come across – I would get them framed to put over the mantelpiece!
    Thank you so much for bringing this along to FF, I’ll so make this over the next couple of weeks!
    Ginger x

  2. Just drop dead gorgeous Linda, both your photos and the scrumptious tart. I always talk about treating myself to one of those rectangle tart pans and never quite have, but with this recipe and cherry tomatoes that I already have on hand, I’m rushing out now to buy that tart pan :)). Super

  3. Ahhh, how beautiful Linda! I’ve thought of making a Tomato Tarte Tatin before, but never actually got around to doing it… this summer, when the tomatoes are perfectly ripe, I’ll be sure to do it! Lovely inspiration here from you, as always my friend! 🙂

  4. What a wonderful idea. Now I know what to do with my puff pastries. This looks so yummy and simple, yet elegant to serve your guests. Oh, it’s perfect for our heat wave over here too.

  5. This was my first year gardening in our community garden, and the only thing I planted was a cherry tomato plant. To say that it was bountiful is an understatement 🙂 Tomato tarts are a gorgeous way to enjoy them!

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