• Partnered with
  • Serves 6
  • 20 mins prep
  • 75 mins cook

Tomato tarte tatin

Tomato tarte tatin

Sweet, oven roasted tomatoes are beautiful sprinkled with fresh basil leaves and creamy ricotta and served baked in a crumbly golden pastry. This savoury tart is beautiful served as a light dinner or a gourmet weekend snack.


Tomato tarte tatin

  • 1 kg roma tomatoes, halved
  • 1/4 cup olive oil, plus extra to serve
  • 100 g fresh ricotta, crumbled
  • 1 tbsp pine nuts, toasted
  • 1/2 cup basil leaves
  • balsamic vinegar, to drizzle

Rough puff pastry

  • 1 3/4 cups plain flour
  • 250 g butter, chopped
  • 1/3 cup cold water


Tomato tarte tatin

  1. Preheat oven to 150°C (130°C fan-forced). Place tomatoes on oven tray. Drizzle with oil. Season with salt, pepper and a sprinkle of sugar. Bake 40 minutes. Cool.
  2. To make pastry: sift flour into a bowl. Rub in butter. Add water, mixing to a streaky dough. Roll out on floured board to 20cm x 50cm rectangle. Fold into thirds. Give a quarter turn and roll out again. Repeat twice. Cut in half. Wrap each half in plastic wrap. Chill half 30 minutes, freeze half for later use.
  3. Increase oven to 200°C (180°C fan-forced). Roll pastry to 26cm round. Place tomatoes cut side down in 23cm pan. Place pastry over to cover, tucking excess in.
  4. Bake 30 minutes. Rest 10 minutes. Invert onto serving plate. Top with ricotta, pine nuts and basil leaves. Serve drizzled with balsamic vinegar.


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