Tomato tarte tatin

tomato tarte tatin


  • 1 tablespoon olive oil
  • 6 tomatoes (mix of colors cherry tomatoes are also great)
  • Salt and pepper
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon honey
  • Fresh rosemary
  • 1 sheet frozen puff pastry (you can also do an healthier and easy homemade shortcrust without butter or with yogurt)
  • Some grated parmesan (optional)


  1. Heat the oil over medium heat and add the tomatoes cut in half. Season with salt and pepper. Cook, stirring just a bit to help tomatoes release their juice (around 10 minutes). Try to remove the juice from the pan.
  2. Add the vinegar and honey to the pan with the tomatoes. Cook trying to coat the tomatoes with the juice.
  3. Place the tomatoes in a pie pan (cut sides up). Sprinkle rosemary over the tomatoes.
  4. Place the puff pastry on top, folding under any edges, if needed. Prick the pastry with a fork.
  5. Bake until the puff pastry is golden-brown, 25 to 30 minutes at 180 ° C.
  6. Remove from the oven and let it cool down for 5 minutes.
  7. Carefully run a knife around the pastry to loosen it. Invert a large plate over the top of the pant and, using oven mitts, carefully and quickly flip the tarte tatin onto the plate.
  8. You can sprinkle some grated parmesan on top!