If you want to look like an absolute boss, you absolutely have to make this Tomato Tarte Tatin sometime during summer / tomato season. It’s one of those stunning yet shockingly easy recipes that looks like you spent hours, but really it’s store-bought puff pastry doing the heavy lifting.
Table of Contents
Why I Love This Recipe
A Tomato Tarte Tatin is a savory twist on the classic French upside-down tart, traditionally made with caramelized fruit. In this version, ripe tomatoes are nestled into a buttery shallot mixture, topped with flaky puff pastry, and baked until golden. Once inverted, the tomatoes become jammy and rich, creating a this insanely beautiful tart with sweet, tangy, and savory flavors in every bite. It’s simple, elegant, and perfect for showcasing summer tomatoes.
This Tomato Tarte Tatin is equal parts rustic and elegant and VERY on brand for us here at WGC. The caramelized shallots bring depth, the tomatoes get jammy and rich, and the puff pastry gives it that crispy golden crust that’s just begging to be topped with burrata and perhaps a drizzle drazzle of basil vin! It’s a total showstopper for brunch, lunch, or a light summer dinner with a big salad and a glass of crisp white wine. Bonus: this Tomato Tarte Tatin looks so fancy but takes almost no effort thanks to that shortcut puff pastry. My fav brand btw is below!
Ingredients & Substitutions
- 1 sheet puff pastry (this is my fav store-bought brand)
- Olive oil
- Unsalted butter
- Shallots
- Kosher salt
- Black pepper
- Garlic
- Fresh oregano
- Red wine vinegar
- Tomatoes
- Optional but encouraged toppings: fresh basil, burrata, flaky sea salt
How to Make
Preheat the oven to 400°F.
On a lightly floured surface, unfold the puff pastry and roll it out to smooth any creases and slightly enlarge it to fit your pan (about 11-12 inches in diameter). Prick the surface all over with a fork. Place the pastry on a baking sheet and chill in the fridge until ready to use.
In your Tarte Tatin dish, heat the olive oil and butter over medium heat. Add the shallots, salt, pepper, garlic, and oregano. Cook, stirring occasionally, until the shallots are soft and caramelized, about 15 minutes.
Stir in the vinegar and remove the pan from the heat. Nestle the tomatoes cut side down into the shallot mixture in a single layer.
Remove the puff pastry from the fridge and carefully lay it over the tomatoes, tucking the edges down around the sides, trimming any edges if you have too much puff pastry. Bake for 25-30 minutes, or until the pastry is puffed and golden brown.
Let the Tomato Tarte Tatin cool for 5 minutes, then carefully invert the tarte onto a large serving plate.
Garnish the Tomato Tarte Tatin with fresh oregano and/or basil. Serve warm, optionally topped with torn burrata and a drizzle of olive oil and a sprinkle of flaky sea salt.
Tips & Tricks
- Make sure your puff pastry is cold when it hits the oven. That’s what gives you the ultimate puff.
- Use firm but ripe Campari tomatoes for the best texture.
- Don’t skip the vinegar, it balances out the sweetness from the shallots and tomatoes.
- If your pan isn’t ovenproof, make the shallot mixture in a skillet, then transfer it to a parchment-lined cake pan before topping with puff pastry.
- Let the Tomato Tarte Tatin cool for 5 minutes before flipping so everything sets slightly, but don’t wait too long or the tomatoes can stick.
FAQ's
Can I use another kind of tomato?
Yes, cherry tomatoes or halved small heirlooms work well too. Just keep them on the firmer side. You don't want anything with TOO much moisture
Can I make this ahead of time?
You can prep the shallot mixture a day ahead. Assemble and bake right before serving for the best texture.
What’s the best way to flip it?
Place a large serving plate over the pan, hold them tightly together with kitchen towels, and quickly invert in one smooth motion.
Do I need to serve this warm?
Warm is best, but room temp works too, especially with a burrata topper.
Similar Recipes
Tomato Tarte Tatin
Ingredients
- 1 sheet store bought puff pastry
- 2 tablespoon olive oil
- 2 tablespoon butter
- 3 shallots thinly sliced
- ½ teaspoon kosher salt
- freshly cracked black pepper to toast
- 2 cloves garlic minced
- 3 springs fresh oregano
- 1 teaspoon red wine vinegar
- 1.5 pounds firm campari tomatoes halved
Instructions
- Preheat the oven to 400°F.
- On a lightly floured surface, unfold the puff pastry and roll it out to smooth any creases and slightly enlarge it to fit your pan (about 11-12 inches in diameter). Prick the surface all over with a fork. Place the pastry on a baking sheet and chill in the fridge until ready to use.
- In your Tarte Tatin dish, heat the olive oil and butter over medium heat. Add the shallots, salt, pepper, garlic, and oregano. Cook, stirring occasionally, until the shallots are soft and caramelized, about 15 minutes.
- Stir in the vinegar and remove the pan from the heat. Nestle the tomatoes cut side down into the shallot mixture in a single layer.
- Remove the puff pastry from the fridge and carefully lay it over the tomatoes, tucking the edges down around the sides, trimming any edges if you have too much puff pastry. Bake for 25-30 minutes, or until the pastry is puffed and golden brown.
- Let cool for 5 minutes, then carefully invert the tarte onto a large serving plate.
- Garnish with fresh oregano and/or basil. Serve warm, optionally topped with torn burrata and a drizzle of olive oil and a sprinkle of flaky sea salt.
Can this be assembled and refrigerate for baking later?
my suggestions for best results are in the FAQ's section! xx
The flavor was outstanding. After I flipped the tart it was very soupy and the puff pastry crust became soggy. I will use a modification of the filling for a warm bruschetta with crostini. I used torn burrata and flaky sea salt as you recommended. It was delicious I also drizzled some basil olive oil on the top.
Gahhhhhhh! This looks positively mouth-watering! I know the first thing I am going to be making when the garden tomatoes come rolling in!
What dish can you use instead of a tarte tatin dish? I need this recipe in my life
you can use any baking dish that is similar size. You just need handles on it so you can easily invert it when its done