Tomato tarte tatin

This tart is fun to make and simply gorgeous to eat!

By Nici Wickes
  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Tomato tarte tatin
  • 30 gram butter
  • 2 tablespoon brown sugar
  • 4 tablespoon balsamic vinegar
  • 1/4 tablespoon salt
  • 8 vine tomatoes, cored and halved through middle
  • 1 sheet puff pastry
  • squeeze of lemon juice
  • pinch black pepper
  • basil leaves


Tomato tarte tatin
  • 1
    Preheat oven to 190°C. In an oven-proof pan, melt the butter. Add the sugar, vinegar and salt. Bring to a simmer.
  • 2
    Place the tomatoes, cut-side down, on top of the syrup and cook until the syrup begins to thicken slightly.
  • 3
    Lay the sheet of pastry over the top and cut excess away from the rim of the pan. Use the handle of a teaspoon to tuck pastry edges under itself – this will form a rim for your tart later.
  • 4
    Bake for 20-25 minutes until the pastry is puffed and dark brown. Take it out and invert it onto a plate or board (be careful as the syrup will run).
  • 5
    Garnish with the lemon juice, pepper and basil leaves.


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