I’m sharing with you today my summer favorite: a Cherry Tomato tart Tatin! This super easy recipe is one I love to make when cherry tomatoes are at their sweetest. It’s perfect for a light lunch, a picnic, or a summer appetizer!
Ingredients for a Cherry Tomato Tarte Tatin
Here are the key ingredients you’ll need. Exact quantities are in the recipe card below:
- Pastry: A puff pastry or shortcrust pastry both work, but I love using my shortcrust pastry with olive oil for extra flavor. Store-bought is totally fine too!
- Cherry tomatoes: Use ripe, firm tomatoes so they hold their shape when baked.
- Honey: Helps caramelize the tomatoes. Maple syrup is a great substitute.
- Balsamic vinegar: Adds acidity and balance.
- Fresh thyme: Brings a lovely fragrance, but oregano or rosemary also work.
How to Make Cherry Tomato Tarte Tatin (Step-by-Step)
- Prepare the base: Drizzle olive oil, balsamic vinegar, and honey directly into your tart tin. Season generously with salt, pepper, and thyme.
- Add the tomatoes: Arrange the cherry tomatoes tightly, in a single layer.
- Cover and bake: Roll out your pastry and place it over the tomatoes, tucking in the edges. Bake at 350°F (180°C) for 30–35 minutes, until golden.
👉 📌 Géraldine’s Tip: Let it rest for 3 to 5 minutes before unmolding. This helps the juices settle so the tart doesn’t collapse. But don’t wait too long or it may stick to the pan!
Ideas for varying the recipe
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.
- This recipe is super versatile! Here are some ideas to make it your own:
- Add crumbled feta, goat cheeseor burrata just after baking.
- Spread a classic tapenade (or my as an alternative a tapenade with gren olives) or pesto under the tomatoes for extra flavor.
- Add a Mediterranean twist with black olives or sun-dried tomatoes.
How to Serve this Cherry Tomato Tarte Tatin
Recipe Card
Cherry Tomato Tarte Tatin
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A simple, sunny, savory Tarte Tatin, where candied cherry tomatoes meet honey, thyme and crispy pastry. Perfect as a starter or summer aperitif!
For the thyme shortcrust pastry :
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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.
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Preheat oven to 356°F 180°C (gas mark 6).
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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.
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Arrange the whole cherry tomatoes tightly together.
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Roll out the pastry into a disk slightly larger than the tin. Place it on the tomatoes, tucking the edges inside.
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Bake for 30-35 minutes, until golden and crisp.
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Leave to rest for 5 minutes after removing from oven. Place a plate on top of the tin and jerk to unmould. Leave to rest for a further 10 minutes to allow the tomato juice to permeate the pastry.
Calories: 435kcal | Carbohydrates: 48g | Protein: 7g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 634mg | Potassium: 308mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1155IU | Vitamin C: 26mg | Calcium: 46mg | Iron: 4mg
Frequently Asked Questions
It’s perfectly normal! Let the tart rest for 3 to 5 minutes after removing from the oven before unmolding. Once unmolded, wait a few more minutes for the tomato juice to soak into the pastry. If you’re worried about the pastry getting too soggy, I recommend using shortcrust pastry rather than puff pastry: it will absorb the juice better and be easier to cut.
Reheat gently in the oven at 150°C for 10 to 15 minutes: the pastry will regain its crispness and the tomatoes will remain melting. Avoid the microwave, which will soften the dough.