A Cherry Tomato Tarte Tatin is one of those dishes that makes you feel like you've just pulled something straight from the pages of a summer issue of a glossy food magazine. Sweet, juicy cherry tomatoes roasted with balsamic vinegar under buttery puff pastry - it's a clever savoury tarte tatin that's as easy as it is stunning. This is the easy recipe to keep on hand when tomato season is in full swing.
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Summer Tart Using Seasonal Produce
Tomatoes hit their stride in summer, so why not let them be the star? A tart like this celebrates them at their sweetest, with the pastry acting as a golden crown over a bed of jammy tomatoes and caramelised onions.
It's light enough for a light lunch with salad, or as part of a warm-weather spread. And because it's baked upside down in an ovenproof skillet, you get all that rich, sticky tomato flavour in every bite.
Below, I'll share some of my other summer tarts that are just as season-worthy.
Ingredient Notes
- Cherry tomatoes. Use ripe, sweet ones for the best flavour. Keep them whole so they release their juices slowly. If large, cut into tomato halves and arrange in a single layer, cut side down for even cooking.
- Puff pastry. Ready-rolled is fine, but roll it out on a lightly floured work surface so it's just bigger than your pan. For a crisper base, chill it under plastic wrap before baking.
- Red onion. Adds sweetness and depth; slice thinly with a sharp knife.
- Balsamic vinegar & brown sugar. The duo that caramelises the onions and gives that sticky glaze.
- Olive oil & butter. Butter for richness, olive oil to help the onions cook evenly without burning.
- Thyme or rosemary. Fresh herbs are best, but dried can be used in a pinch.
- Feta. Optional, but adds a salty contrast to the sweet tomatoes. You may also use goat's cheese.
Find ingredient quantities, detailed instructions and nutritional information on the recipe card at the bottom of the post.
Sourdough Cherry Tomato Tart Tatin
If you're a sourdough baker, you can make this with your own homemade sourdough puff pastry for an even richer flavour and flakier texture. I have a full sourdough puff pastry recipe that you can follow - just swap it in for the shop-bought version.
Step-By-Step Method
STEP 1: Heat oven to 200°C (400°F).
STEP 2: In an ovenproof skillet or cast iron frying pan, melt butter with olive oil over medium heat. Add onions, a pinch of salt, and cook 8-10 minutes until soft and starting to caramelise.
Expert tip: Keep the heat low to medium to avoid burning - the onions should soften gradually.
STEP 3: Stir in brown sugar, cook 1-2 minutes, then add balsamic vinegar. Let it bubble briefly before removing from the heat.
STEP 4: Scatter dried or fresh herbs over onions, then arrange cherry tomatoes in an even layer on top. Season with salt and black pepper.
STEP 5: Roll out puff pastry on a lightly floured surface to 1cm larger than your pan. Lay it over the tomatoes, tucking the edges down inside the pan to fully encase the filling. Score a couple of slits to let steam escape.
Expert tip: Brush the top with olive oil or an egg wash for a golden brown finish.
STEP 6: Bake for 25-30 minutes until puffed and crisp. Let rest 5 minutes, then place a large plate upside down over the pan and carefully flip.
Expert tip: Be mindful of hot tomato juice when flipping - use oven gloves.
STEP 7: Sprinkle with feta if desired, and serve warm.
Serving Suggestions
Take the whole tart on a serving plate to the table and serve with a peppery rocket salad, a cucumber and dill salad, or simply scattered with extra fresh herbs. For a more filling light meal, pair it with a side of grilled chicken or roasted vegetables. It's also delicious cold the next day with a drizzle of olive oil.
Storage
Best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat on a baking sheet lined with parchment paper at 180°C until warmed through, or serve at room temperature.
More Cherry Tomato Recipes
If you enjoyed this cherry tomato tarte tatin, you'll love my other delicious recipes using summer tomatoes. Sourdough baker? Try our Sourdough Cherry Tomato Focaccia!
Cherry Tomato Tarte Tatin
Equipment
- 24cm (9 in) Oven-Proof Skillet
Ingredients
- 250 g (8.82 oz) puff pastry
- 500 g (1.1 lb) cherry tomatoes
- 1 red onion peeled and thinly sliced into rounds
- 2 tablespoon balsamic vinegar
- 1 tablespoon brown sugar light or dark
- 2 tablespoon olive oil
- 20 g (2 tablespoon) butter
- salt and freshly ground black pepper
- 1 teaspoon mixed dried herbs or a couple of sprigs of thyme or rosemary
- 50 g (2 oz) feta crumbled, for topping (optional)
Instructions
- Heat your oven to 200°C (400°F).
- Heat the olive oil and butter in a large oven-safe frying pan (about 24cm/9in) over medium heat. We used a cast iron skillet.
- Add the sliced red onions with a pinch of salt and cook gently for 8-10 min until soft and starting to caramelise.
- Stir in the brown sugar and cook for another 1-2 min until it dissolves.
- Add the balsamic vinegar, stir, and let it bubble down slightly. Remove the pan from the heat.
- Scatter the dried herbs or thyme or rosemary leaves over the onions.
- Nestle whole cherry tomatoes snugly into the onions.
- Season with a little salt and pepper.
- Roll out the pastry until it's about 1cm larger than the skillet.
- Lay it over the tomatoes and onions, tucking the edges down inside the pan to fully encase the filling.
- Score a couple of slits into the pastry to allow the steam to escape.
- Brush the pastry lightly with olive oil (or egg wash).
- Place the tarte tatin in the oven for 25-30 min until the pastry is golden and puffed.
- Let the tarte tatin rest for 5 min, then run a knife around the edges.
- Place a large plate over the pan and carefully flip it over (mind the hot juices!).
- Scatter with feta if desired, and serve warm.
Nutrition
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