A Tomato Tarte Tatin That Smells Like Summer
There’s a moment when the kitchen smells like sunshine — sweet caramel, tangy balsamic, and the warm, buttered notes of puff pastry — and that’s the moment this Tomato Tarte Tatin captures. Halved cherry tomatoes melt into a glossy, slightly jammy layer beneath a golden, flaky puff pastry crown. The first bite gives you a satisfying contrast: a caramelized top that yields to bright, acidic tomato, a whisper of thyme, and the comforting richness of butter. It’s both rustic and unexpectedly elegant — the kind of dish that makes people pause, smile, and ask for seconds.
This tart is perfect for lazy weekend brunches, a light starter for dinner parties, or a showstopping addition to picnic spreads. It’s especially welcome in summer when cherry tomatoes are at their sweetest, and it also lifts winter salads and cozy gatherings with its warm, caramelized flavors. If you enjoy tomato-forward breakfast ideas, pair it with a simple avocado toast variation for a fuller plate: avocado cherry tomato toast.
Dish Snapshot
- Prep Time: 15 minutes (plus thawing time for puff pastry if frozen)
- Cook Time: 25–30 minutes
- Total Time: ~45 minutes (including brief resting)
- Servings: 6 (as an appetizer or light main)
- Difficulty Level: Easy to Moderate
Nutrition Information
The following nutritional breakdown is an estimate per serving (recipe yields 6 servings). Values are calculated from standard ingredient nutrition reference values (USDA FoodData Central) and typical manufacturer labels; actual values will vary depending on brands (especially puff pastry). Always check package labels for the most accurate numbers.
Estimated nutrition per serving:
- Calories: ~315 kcal
- Protein: ~3.2 g
- Total Carbohydrates: ~26 g
- Dietary Fiber: ~0.8 g
- Sugars: ~7–10 g (including natural sugars from tomatoes and added sugar)
- Total Fat: ~21 g
- Saturated Fat: ~9 g
- Sodium: ~310 mg
Sources and notes: calorie and macronutrient estimates were based on USDA FoodData Central standard values for cherry tomatoes, puff pastry, butter, sugar, olive oil, and balsamic vinegar, and rounded for clarity. Puff pastry accounts for most calories and fat; using a lighter (or whole-grain/gluten-free) substitute will change the profile significantly. For general healthy eating guidance, reputable resources include the CDC and Mayo Clinic.
Why You’ll Love It
- Flavor & Texture Highlights: Beautiful contrast between caramelized sweetness and bright tomato acidity; crisp, flaky pastry against a tender, jammy tomato layer.
- Social & Seasonal Appeal: It looks impressive when inverted and plated — ideal for weekend brunches, potlucks, and dinner guests. In summer, it showcases peak cherry tomatoes; in colder months, it brings a sunny counterpoint to heavier plates.
- Ease & Versatility: With one skillet and simple steps, it feels gourmet without the fuss — a great recipe to introduce to friends or make when you want something special but straightforward.
Preparation Guide
Ingredients
- 3 cups cherry tomatoes, halved (about 450–500 g)
- 1 sheet puff pastry, thawed (store-bought, single sheet)
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh thyme, chopped (plus extra sprigs for garnish)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Optional ingredients and substitutions:
- Use brown sugar or honey in place of granulated sugar for a deeper caramel flavor (reduce heat slightly with honey).
- For a dairy-free/vegan version, replace butter with 2 tablespoons of vegan butter or coconut oil.
- Gluten-free option: use a gluten-free puff pastry sheet (note texture will vary).
- Add 1/4 cup thinly sliced red onion or a few anchovy fillets for a savory depth (anchovies pair exceptionally well with tomatoes).
Step-by-step Instructions
- Preheat oven to 400°F (200°C). If puff pastry is frozen, thaw according to package directions.
- In an oven-safe 10–12 inch skillet over medium heat, melt the unsalted butter. Add the granulated sugar and stir constantly until the mixture turns a light amber and begins to caramelize (about 2–3 minutes). Watch carefully so it doesn’t burn.
- Stir in the balsamic vinegar and olive oil; it will sizzle and loosen the caramel. Mix until smooth.
- Add the halved cherry tomatoes, thyme, salt, and pepper. Sauté gently for 5–7 minutes, stirring occasionally, until the tomatoes soften and begin to release juices but still hold shape.
- Spread the tomato mixture evenly in the skillet, cut-side up (or artfully arranged for presentation). Remove skillet from heat and allow to cool for 2–3 minutes so juices settle.
- Drape the thawed puff pastry sheet over the tomatoes, tucking the edges down around the inside of the skillet so the pastry seals to the rim. Trim excess if necessary. Pierce the pastry a few times with a fork to allow steam to escape.
- Bake in the preheated oven for 25–30 minutes, until the pastry is golden and puffed. Rotate the skillet halfway through if your oven runs unevenly.
- Remove from oven and let the tart rest for 5 minutes (this helps prevent scorching when inverting). Place a large serving plate over the skillet, carefully invert the tart, and lift the skillet away.
- Garnish with extra thyme sprigs and a light drizzle of olive oil if desired. Serve warm or at room temperature.
Practical tips:
- Don’t rush the caramel step — let the sugar turn golden but not dark brown to avoid bitterness.
- If your puff pastry seams lift during baking, press gently with a small spatula through an oven-safe gap briefly (this is uncommon if pastry is tucked well).
- For even baking, use an oven-safe skillet that conducts heat well (cast iron is excellent).
Best Pairings
- Serve simply with a sharp green salad dressed with lemon vinaigrette.
- Add a smear of ricotta or burrata on the side for extra creaminess.
- Pair with a chilled glass of Sauvignon Blanc or a light, fruity rosé.
- For brunch, accompany with soft-scrambled eggs and crusty bread. You can also incorporate the tart into a mezze spread alongside olives, hummus, and grilled vegetables.
- For an idea that leans into tomato-forward mains, try pairing with a creamy pasta featuring sun-dried tomatoes: creamy sun-dried tomato pasta.
Keeping it Fresh
- Room temperature: Best eaten the day of baking; you can safely keep at room temperature for up to 4–6 hours if covered (short gatherings).
- Refrigerator: Store in an airtight container for 2–3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to restore flakiness.
- Freezer: Not recommended for assembled tart (puff pastry texture degrades). You can freeze baked tomato compote separately for up to 2 months; thaw in the fridge and reheat before assembling with freshly baked pastry.
Chef’s Advice
- Choose the right tomatoes: Use the sweetest, firm cherry tomatoes you can find — they’ll caramelize without turning to mush. Grape tomatoes are a fine substitute if firmer.
- Control moisture: If your tomatoes are very juicy, drain some liquid after a shorter sauté to avoid soggy pastry; alternatively, increase sauté time to reduce excess liquid.
- Puff pastry handling: Keep the pastry cold right up until it goes into the oven to trap steam and ensure lift. If it becomes too soft, chill briefly before baking.
- Don’t skip the rest before inverting — letting it sit 5 minutes reduces spillage and helps the tart release cleanly.
Creative Twists
- Vegan & Dairy-Free: Use vegan butter or refined coconut oil in place of butter, and a vegan puff pastry. Finish with fresh basil and a drizzle of aged balsamic.
- Savory Herb & Cheese: After inverting, scatter crumbled goat cheese or shaved Parmesan over the top and finish under the broiler for 1–2 minutes until lightly browned (watch closely).
- Caramelized Onion & Tomato: Add 1/2 cup caramelized onions under the tomatoes during sauté for a sweeter, deeper profile.
- Mediterranean Twist: Add chopped kalamata olives and a sprinkle of za’atar before serving for a briny, aromatic lift.
Recipe Q&A
Q: Can I make this ahead?
A: You can prepare the tomato caramel mixture a day ahead and refrigerate. Rewarm gently in the skillet, then assemble with chilled puff pastry and bake just before serving.
Q: My pastry got soggy — what happened?
A: Too-much tomato liquid is the usual culprit. Reduce sauté time to evaporate excess juices, or pat tomatoes dry before adding. Ensure pastry is cold and bake immediately to seal steam.
Q: Can I use a different type of pan?
A: Yes — an ovenproof round tart pan or cast-iron skillet works best for even heat and easy inversion. Avoid thin-sheet metal that may brown too quickly.
Q: How can I make it lighter?
A: Use a single layer of thin phyllo brushed with olive oil, or choose a whole-grain puff pastry alternative. Reduce or omit added sugar; instead, rely on balsamic to balance acidity.
Q: Any ideas for leftovers?
A: Thin slices are excellent on open-faced sandwiches, tossed into a simple pasta, or warmed and served over grilled bread with a smear of ricotta.
Conclusion
This Tomato Tarte Tatin is an elegant, flavor-forward dish that’s surprisingly easy to make and endlessly adaptable — from vegan swaps to indulgent cheese finishes. If you want a step-by-step inspiration from another creator for a similar tomato tart, check out this approachable version from Joy the Baker at Easy Tomato Tarte Tatin, or explore a different angle and plating ideas on What’s Gaby Cooking with Tomato Tarte Tatin – What’s Gaby Cooking.
If you try this recipe, please share your photos and tweaks — I love seeing how home cooks make it their own. Happy baking!
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Tomato Tarte Tatin
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A delightful tomato tart featuring caramelized cherry tomatoes and flaky puff pastry, perfect for summer gatherings.
Ingredients
- 3 cups cherry tomatoes, halved (about 450–500 g)
- 1 sheet puff pastry, thawed (store-bought, single sheet)
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh thyme, chopped (plus extra sprigs for garnish)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat oven to 400°F (200°C). Thaw puff pastry if frozen.
- Melt unsalted butter in a 10–12 inch skillet over medium heat. Stir in granulated sugar and cook until light amber (2–3 minutes).
- Add balsamic vinegar and olive oil; mix until smooth.
- Incorporate cherry tomatoes, thyme, salt, and pepper, sauté for 5–7 minutes until tomatoes soften.
- Spread the tomato mixture evenly in the skillet. Let cool for 2–3 minutes.
- Drape puff pastry over tomatoes, tucking edges in and piercing with a fork.
- Bake for 25–30 minutes until pastry is golden and puffed.
- Rest for 5 minutes, then invert onto a serving plate and garnish with thyme.
- Serve warm or at room temperature.
Notes
Best served fresh on the day of baking. Can be reheated in the oven if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 315
- Sugar: 10g
- Sodium: 310mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
