Tomato tarte tatin

Ingredients

• 220 gplain flour (T45)
• 40 golive oil
• 70 ggrated Parmesan
• 1egg
• 40 mlcold water
• 1 pinchsalt
• 800 gcherry tomatoes
• 15 mlolive oil
• 30 mlbalsamic cream
• 10 gbrown sugar
• 1 pinchsalt
• to tastefresh thyme or basil

Instructions

1. 1

   Make the pastry

   Mix the flour, 40 g olive oil, Parmesan, egg, cold water and a pinch of salt. Knead until you have a smooth, even ball.

2. 2

   Chill the dough

   Wrap the pastry and refrigerate it for at least 30 minutes.

3. 3

   Halve the tomatoes

   Cut the cherry tomatoes in half.

4. 4

   Heat the glaze

   Warm a frying pan over a high heat with 15 ml olive oil, the balsamic cream and brown sugar.

5. 5

   Cook the tomatoes

   Add the tomatoes and a pinch of salt. Cook for 10–15 minutes, until caramelised and most of their liquid has evaporated.

6. 6

   Preheat the oven

   Heat the oven to 190°C, using conventional top-and-bottom heat.

7. 7

   Roll the pastry

   Roll the pastry into a circle about 35 cm across, for a 30 cm tart tin.

8. 8

   Arrange the tomatoes

   Spread the tomatoes in a previously oiled tart tin.

9. 9

   Cover with pastry

   Lay the pastry over the tomatoes and tuck its edges down around them.

10. 10

    Bake the tart

    Prick the pastry and bake on the middle shelf for about 25 minutes.

11. 11

    Turn it out

    When the tart is cooked and the pastry is nicely golden, remove it from the oven. Place a large plate over the tin and carefully turn them over to release the tart.

12. 12

    Finish with herbs

    Scatter over fresh thyme or basil and serve.

What is tomato tarte tatin?

Tarte tatin is a French upside-down tart, traditionally associated with caramelised apples. This savoury version uses cherry tomatoes, cooked until their juices reduce and their surfaces take on a sweet, tangy glaze.

The Parmesan pastry adds a savoury edge, while baking the pastry over the tomatoes helps keep the topping moist and the crust crisp. Turning the tart out at the end reveals its glossy tomato layer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 10g protein, 35g carbs, 18g fat.

The flour and tomatoes provide most of the carbohydrates, while olive oil and Parmesan contribute much of the fat. Parmesan, egg and flour supply the protein. Pair a slice with a generous green salad or extra vegetables for a more balanced plate.

The Parmesan pastry

Cheese and olive oil make this pastry savoury and tender rather than a conventional butter-rich tart crust. Add the cold water with the other ingredients and knead only until the dough comes together smoothly.

Chilling for at least 30 minutes gives the dough time to firm up, making it easier to roll and tuck around the tomatoes.

Reduce the tomato juices

Halving the tomatoes exposes more of their flesh to the hot pan and helps them cook down. The balsamic cream and brown sugar form a sweet-sour glaze as the liquid evaporates.

Cook for the full 10–15 minutes, keeping an eye on the pan. The tomatoes should look caramelised, with most of the loose juice gone, before they go into the tin.

Fit the pastry carefully

For a 30 cm tin, roll the pastry to about 35 cm across so there is enough to cover the filling and tuck around the edge. A slightly uneven circle is fine; the pastry will be hidden underneath after turning.

Pricking the pastry gives steam a way to escape while it bakes. Tuck the edges down around the tomatoes without pressing them hard into the filling.

Check for doneness

Bake at 190°C for about 25 minutes on the middle shelf. The pastry should be well browned and cooked through; if it still looks pale, give it a little more time and check again.

Let the tart settle briefly before turning it out, and take care when handling the hot tin. Use a plate wider than the tin so the tart has room to land.

Serve it warm

Fresh thyme or basil brings a fragrant finish to the sweet, savoury tomatoes. Add the herbs just before serving so they stay fresh and aromatic.

Serve slices with a green salad or simply dressed leaves to balance the rich pastry. It also works as part of a lunch spread with other vegetables.

Recipe notes & tips

• Use a wide frying pan so the tomatoes release moisture and reduce rather than stew in a crowded pile.
• Roll the chilled dough between sheets of baking paper if it sticks to the work surface.
• Oil the tart tin thoroughly, including the sides, to help the tomato topping release.
• Wait until most of the tomato liquid has evaporated before transferring the filling to the tin.
• Choose a plate larger than the tin before you begin the final turn-out.

Variations

• Use mixed tomatoes: Combine red and yellow cherry tomatoes for a varied look.
• Add garlic: Cook a finely chopped clove briefly with the olive oil before adding the tomatoes.
• Try another cheese: Replace some Parmesan with finely grated mature hard cheese.
• Add black pepper: Grind it over the tomatoes as they cook for a gentle savoury bite.
• Finish with herbs: Use basil for a fresh, sweet aroma or thyme for a more earthy note.

Common mistakes to avoid

• Wet tomato filling: Keep cooking until most of the juice has evaporated so the pastry is less likely to turn soggy.
• Under-chilled pastry: Refrigerate it for at least 30 minutes to make rolling and handling easier.
• Pastry too small: Roll it to about 35 cm for a 30 cm tin, leaving enough to tuck around the tomatoes.
• Pale crust: Check that the pastry is golden and cooked through before taking the tart from the oven.
• Careless turn-out: Use a large plate and hold it firmly against the tin before turning the hot tart.

How to store

Keep leftover tart covered in the fridge for up to 3 days. Reheat in an oven at 180°C until warmed through; the pastry may soften slightly after storage.

Frequently asked questions