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Cherry Tomato Tarte Tatin

Cherry Tomato Tarte Tatin

Cherry Tomato Tarte Tatin - shiny, luscious and plain scrumptious.

Course Appetiser
Cuisine French
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Author Manuela Zangara



  1. Make the Pâte brisée dough (click here for the recipe) and keep it aside.
  2. Halve the cherry tomatoes and season them with a pinch of salt.
  3. Line the bottom of a 20 cm – 8 inches springform pan with some baking paper and keep it aside.
  4. Put the water and sugar in a pan and put it on the fire until the sugar caramelises and becomes golden brown.  Then pour it into the springform pan.
  5. Place the halved tomatoes on top of the caramel, cut side up.
  6. Roll out your pâte brisée into a 3 mm – 1/8 inch round shape and put it on top of the tomatoes. Make sure to tuck the pastry well on the sides.
  7. Bake in a preheated fan forced oven at 180°C – 350°F for 20-25 minutes (or until golden).
  8. When ready take it out of the oven and let it rest for 10 minutes so that the juices dry and caramelise.  Then flip over and serve with basil leaves.

Recipe Notes

If some of the dough remains, you can freeze it for later use.