Tomato Tarte Tatin

Tomato Tarte Tatin Recipe


Friends, my freezer is near empty. It's clean, anything remaining is labeled, and I can see every item top to bottom. It feels great. One of those small accomplishments that, for weeks, will give me a boost every time I open the door. I baked this simple tomato tarte tatin with a round of frozen pie dough (leftover from this) and some ripe market tomatoes. It's silly simple, and I keep thinking of variations you could do on the overall idea which I'll list off below...

Tomato Tarte TatinTomato Tarte Tatin

As you can see in the photos, I baked this in my cast-iron skillet. I know most people avoid cooking acidic ingredients like tomatoes in cast iron, but this pan is black, slick, and well-seasoned - so baking the tomatoes in it wasn't a problem. If you're on the fence or have new cast iron, switch up your baking pan - anything ovenproof. Then, simply roll out your crust to fit the shape of your pan.

Tomato Tarte Tatin Tomato Tarte Tatin

A couple other thoughts I had related to other directions you could take this:

- Skip the balsamic, add 1 - 2 tablespoons harissa & more zest.

- Add a generous drizzle of herb oil before topping with crust.

- Add some cheese, dollops of ricotta or grated gruyere before topping with crust.

- Instead of topping with a pie crust, top with biscuit dough instead of pie crust (there's a good yogurt biscuit recipe in Super Natural Every Day).

Enjoy!

- Or, top with a savory version of a crumble topping - skip the sugar in the crumble.

- More Tomato Recipes -
- More Vegetarian Recipes -

Tomato Tarte Tatin Recipe

2 medium yellow onions, chopped
2 tablespoons extra-virgin olive oil or clarified butter

1 1/2 pounds / 24 oz small tomatoes (here it's a mix of heirloom cherry & early girls)

scant 1/2 teaspoon fine grain sea salt
2 teaspoons balsamic vinegar
a bit of flour
zest of one lemon

1 pie crust, this rye crust is my go-to
1 egg whisked with a tablespoon of water

Preheat the oven to 400F / 205C.

While the oven is warming, uses a large skillet over medium heat to saute the onions and a couple pinches of salt in the oil/clarified butter. Cook, stirring regularly, until the onions are deeply golden and caramelized, 10-15 minutes. Remove from heat.

While the onions are cooking, cut any larger early girl tomatoes in half. I typically leave the small cherry tomatoes whole. Add to the caramelized onions along with the sea salt and balsamic vinegar. Transfer to a 10 or 11-inch cast iron skillet or equivalent deep pie dish. If you get the sense that your tomatoes are quite juicy, and might release a lot of liquid, you can toss the mixture with a tablespoon or two of flour at this point. Sprinkle mixture with lemon zest.

Roll out your pie dough, and use it to cover the tomato mixture - tucking in the sides a bit. Brush the crust with the egg wash, cut a few decorative slits in the crust, and bake in the top third of the oven until the crust is deeply golden and the tomatoes are bubbling a bit at the sides, 25 - 30 minutes.

Serves 6-8.

Prep time: 10 min - Cook time: 45 min

For new recipes & inspirations




Comments


I love cooking tomatoes in my cast iron skillet... if anything my body can use the extra iron :)!! Seriously I got mine years ago from a woman at a yard sale who inherited it from her mother... there must be 100 years of meals cooked in it and that feel so good... so much love! Great recipe!

August 15, 2012
 

SO simple and yet it looks so incredibly delicious! :)

August 15, 2012
 

Oh a clean organised freezer is just what I need! It feels so good to get those nasty jobs done and even better if you get a gorgeous looking tarte tatin at the end of it. This looks so delicious and simple.

August 16, 2012
 

I lived in Aix-en-Provence (South of France) for a whole summer a couple of years ago. The mother of the family I was I guest with, was making a tomato tarte tatin every other week.
In her recipe she would cut tomatoes in half, season them with herbes de provence and some gryuere. Cook them and then cover the whole thing with pie crust on which she would spread a generous amount of moutarde a l'ancienne (the one with grains).
The end result was so so good.
I will translate your recipe and send it to her, I reckon she would love it!

August 16, 2012
 

Now you're ready to stock your freezer for winter! Oh, the roasted tomatoes. Oh, the peppers and herbs. I'm ready too--I'll just need to make some space first! I have made a tomato "cobbler" like this with sharp cheddar worked into the top crust, which I really liked. Next time I think I'll try your harissa suggestion. You really can't go wrong with harissa. Could you get a great harissa for your online shop, please? :)

August 16, 2012
 

Well I'm glad your freezer is all clean and tidy...mine isn't! Another job I must do...but I've just bunged in pounds of this year's blackcurrants. There's only so much jam I can make at a time!

Will definitely use this recipe...sounds gorgeous...the first of the tomatoes are starting to ripen.Thanks....

August 16, 2012
 

Oh I'd love to clean out my freezer too! ....and then the pantry again! This looks beautiful. Simple. The kind of food I need in August. I couldn't live without my cast iron pan. It's my workhorse.

August 16, 2012
 

This is such a pretty dinner tart! I've been wanting to bake with my cast iron pan for a while now...this might just be the recipe that gets me to do it!

August 16, 2012
 

It looks fanatastic! I will try this recipe, that will be my first time with Tarte Tatin, so keep fingers for me! ;)

August 16, 2012
 

YUM! what an excellent way to eat up all these fresh tomatoes!

August 16, 2012
 

I love using cast iron skillets! This is a beautiful dish! The colors...and I can only imagine the flavors!

August 16, 2012
 

I can't get enough of tomatoes. And just when I think I've run out of uses for them ... pastry comes along. Sounds lovely. I have some lemon thyme pleading for a use like this. Thank you for the inspiration!

August 16, 2012
 

alex

could you flip this so the crust is on the bottom - like a traditional tarte tartin?

August 16, 2012
 

So creative! And I'm so proud of your freezer accomplishment. I know the feeling--it's great! :)

August 16, 2012
 

I made a tartin last night... your looks 100x better. :)

Those heirlooms must have been amazing in this!

August 16, 2012
 

wonderful! For some reason we don't really use skillets in the UK. I'm sure I could find one with some effort though. I had one when we lived in Vancouver. Very convenient especially for cornbread : )

August 16, 2012
 

Oh that looks beautiful. Though I'm not typically homesick (I live overseas), the recipes and photos coming out of this summer's tomato season have me lusting for a little bit of home!

August 16, 2012
 

Carey

WHAT rye crust is your go to? Looks like you're missing a link.


HS: Linked!

August 16, 2012
 

Your tarte is just gorgeous - I love tomatoes and the crust you created is just so flaky. All those delicate and perfect flaky layers in the last pic...mmmm!

August 16, 2012
 

Oh, so beautifully baked tart! Yummy looking tomatoes are peeking from tiny holes:-)

Wish I could bake somethign like this in this summer.

August 16, 2012
 

We vowed to do almost no grocery shopping until we had eaten everything in the pantry and freezer. It serves two purposes- save some money and clean out the place. We still keep buying staples like eggs. I am looking forward to a nice bare kitchen!

August 16, 2012
 

Now I know what the tomatoes from my heirloom tomato CSA share are going to be this week. This looks amazing.

I definitely need to start on my freezer...

August 16, 2012
 

Absolutely gorgeous. I can't get over the thick, flakiness of the crust on top. Cooked in a cast iron skillet? Even better.

August 16, 2012
 

We are making similar things this week! :) I just blogged about a tomato, mustard and cheese tarte I made following the recipe of a friend in France. My garden is full of beautiful tomatoes right now, so I will give your version a try too.

August 16, 2012
 

Just looking at this is making my mouth water! I had completely forgotten about tomato tarts, and now my mind is on fire with ideas. Thanks for the inspiration!

August 16, 2012
 

this looks gorgeous...& the perfect use for our bumper crop of tomatoes! thank you! do you have any suggestions for making his gluten-free? xo

August 16, 2012
 

This tart looks so amazing!! I have a whole box full of baby heirloom tomatoes sitting in my fridge and I was trying to figure out how to use them all up at once. This seems like the perfect recipe for it, thanks for sharing! :)

August 16, 2012
 

Now I know one more thing I want to make when mt backyard tomatoes all start to ripen at once. This looks fantastic!

August 16, 2012
 

Stephanie

@spoon&sailor, just go on glutenfreegirl for biscuit or pie crust recipes. You'll find a few. She also had a tart maybe 2-3 summers ago with a cornmeal & parm crust and raw tomatoes that was fabulous (a little salty, I recall).

August 16, 2012
 

Monica

Your freezer is clean and nearly empty? I need to know your secret!!! I am great with labeling things, and I even have an inventory, but not so great at using things up, especially with all the fresh summer produce - I'm doing a lot more adding than subtracting. Help!!!

August 16, 2012
 

Ooo this looks delicious. I've been wanting to make a rustic tomato galette and this might have just given me the push I needed. Yum.

August 16, 2012
 

That looks amazing, as does everything you post, lol. I'm so drawn to images of recipes, they just seem to portray the deliciousness in a way words alone cannot. The colors of those tomatoes are inspiring.

August 16, 2012
 

Brilliant idea, Heidi -- I wish I'd thought of it! I made my first (pear) tart tatin earlier this year. I've been making David Lebovitz's tomato tart with cheese, which I love, but now I'm going to make this! Thanks.

August 16, 2012
 

@stephanie, THANK YOU! things are about to get very delicious around here...

August 16, 2012
 

Betsy

mmmmm. just in time for my bumper crop of tomatoes!

August 16, 2012
 

Lovely... nothing like a tomato tart in summer.

August 16, 2012
 

Jennifer

Wow, that looks delicious. There's a great crust recipe in Sundays at the Moosewood in a recipe for mushroom pie that would be fantastic with this. It has some sour cream in it, and it's so light and flakey.

August 16, 2012
 

Simple & fast. Too bad that now (Brazil) are tomatoes so expensive :(

August 16, 2012
 

Well I tried it it is delicious I added mushrooms it made it so much better... and that is hard to do cause it is a great recipe..... thanks for sharring....

August 16, 2012
 

I am so happy for your freezer, and I totally understand the feeling. I have some freezer pie crust I made a couple of weeks ago, and happy tomatoes on my plants waiting for a purpose. The AC is on full blast today, so this dish will be perfect!

August 16, 2012
 

Yes to this idea! I also love the idea of a tomato cobbler this time of year.

August 16, 2012
 

This looks gorgeous and delicious. I'd rather eat this than a sweet fruit pie any day. Thank you for this recipe!

August 16, 2012
 

What a fabulous idea, perfect time of year for this recipe!

August 16, 2012
 

Inspired! Believe it or not I was making a tomato tart tonight...but inspired I made 'tarte tartin aux legumes' AND Ginger even ate the tofu without compliant.

August 16, 2012
 

I'll surely try this one....

August 16, 2012
 

Simple yet delicious recipe! Love tomatoes, been enjoying them a lot this summer.

August 16, 2012
 

silly simple -- love that :) and oh, how i love an empty fridge/freezer. almost as much as a full one, come fall :) there is so much joy in the putting up and away, and equally as much in the using up and devouring.

love this, in all its late summer simplicity.

August 16, 2012
 

FrannyJ

I made this for dinner tonight, and it tasted fabulous. However, it was really wet, and I had to drain the liquid as I served it. I did put a bit of fresh Mozarella on top of the tomatoes. Do you think that was the problem?


HS: I don't think so Franny, my guess is that your tomatoes just released more water. I think the trick there is to bake down that liquid for as long as you can - the trick is not letting the crust get too dark....you can move everything down in the oven a rack and/or protect the crust with a bit of foil if you need the extra time in the oven on the next go-around. You could also add a tablespoon or so of flour (or cornstarch) to the tomato mixture before baking.

August 16, 2012
 

That looks like the perfect getting-close-to-the-end-of-summer dish. I just canned all my market tomatoes this morning - I wish I had saved some to make this dish tonight! Thanks for the inspiration!

August 16, 2012
 

Oh dear, oh boy. As a big lover of buttery pastry + tomatoes, this really pushes all the right buttons for me.

August 16, 2012
 

Theano

This looks fantabulous. And looking at your photo I could almost see oil cured olives in it. Basil. Really, even green beans, zucchini, and lots of things. I love your inspirations!

I hope, oh I hope, that we will get ripe tomatoes in Seattle this year!

August 16, 2012
 

michele

Commenter Alex asked about turnint out the tart: This is really a tomato pot pie, not a tatin as you can't flip it -- unless you want a soggy crust covered with a soupy mess of tomatoes...If you want a tatin, carmelize all the veg before putting on the crust so you can cook off the liquid. Or you could even roast the tomatoes in a pie plate until golden and suffiently dried, then tuck the crust around the tomatoes (or cheese then crust), then return it to the oven, Of course, there's nothing wrong with a tomato pot pie -- it just depends whether you want that stewed tomato taste or a carmelized taste.

August 16, 2012
 

Anonymous

Rye-crust & baked tomatoes - such a delicious combination!
My good friend is coming over tomorrow, so I'll bake your Tarte Tatin for lunch - Thank you for inspiration & have a lovely weekend :-)

August 16, 2012
 

congrats on your achievement! I know how that kind of thing can make everything so much easier in the kitchen! wonderful recipe..looking forward to trying. mmm thanks! gigi.

August 17, 2012
 

This was amaaaazing. I had so many cherry tomatoes from the farmer's market that were so sweet - it was perfect. I served it upside down like a traditional tarte tatin and with ice cream. I had frozen the left over cucumber-mint-avocado soup that I made (it's on my blog) in my ice cream maker and this was the perfect vehicle for it. With a drizzle of reduced balsamic. I don't really like gimicky things, but whoa. It put a smile on my face!

HS: Sounds fascinating Emily, and like it would actually work together. :)

August 17, 2012
 

What a great use for perfect mid-summer tomatoes! I like the idea of using biscuit crust--or maybe puff pastry?

August 17, 2012
 

selena

This is amazing and so delicious! I added shallots, roasted garlic and gruyere cheese. But my tomatoes put out soooo much juice, there was a lot of liquid in my pan. Is it supposed to be that way? Either way it was really good!

August 17, 2012
 

So simple and it sounds perfect for an end-of-summer treat. Yum!

August 18, 2012
 

I see that you didn't flip it over... I just made a Tomato Tarte Tatin a couple weeks ago and kind of struggled trying to flip it onto a serving plate. It looks just as gorgeous unflipped!

August 18, 2012
 

Another example of how fresh ingredients make the dish... simple and beautiful, can't wait to try it, thanks!

August 18, 2012
 

Ray Russ

Heidi, you've spiked another one.

I made this for dinner this evening.

Absurdly fantastic. Amazingly simple.

My only change to the recipe (next time) will be to line the bottom portion of the pan with butter and place a second dough crust on it followed with the tomato/onion mixture.

Also, this recipe just begs to have halibut or cod mixed into it.

August 18, 2012
 

I love baking and cooking in my cast iron skillets! Mine are very well seasoned so don't think the tomatoes would hurt. This recipe looks divine. I think I would probably add some grated zucchini as we have lots in the garden.

August 19, 2012
 

Louise

Made this following your recipe but using a porcelain rectangular baking dish. When it was done, and I cut into the crust, the bottom half of the pan was filled with juice from the cherry tomatos. Help! Louise


HS: HI Louise - I'm getting the sense that the amount of liquid released from the range of tomatoes we're all using is sort of all over the board (and not in a good way)...I typically use dry-farmed tomatoes, not sure if that is the factor? Anyway, I'm going to update the recipe to suggest that people toss the tomato mixture in a bit of flour (or cornstarch) before baking to absorb some of that, particularly if they have the sense that their tomatoes are juicy. Thanks for the feedback Louise!

August 19, 2012
 

dolly

Made this day before yesterday, heading to the farmer's market now to buy more tomatoes to make again because it was so divine. And the liquid (I used cherry tomatoes), while seemingly overwhelming when I first sliced into it, eventually reduced as we ate. Does anybody have a suggestion for a vegan "egg wash" though? That was my first time making and baking a crust.

August 20, 2012
 

A sinking nikola tesla vitality will clutch at a straw

August 20, 2012
 

Karl

For a more decadent top crust i have used a mixture of mayonnaise and shredded cheese, splash of tabasco and spread over the top. It bakes to a golden crust

August 21, 2012
 

AndreaSF

The combination of the caramelized onions, sweet tomatoes and rye crust is delicious. I took Heidi's advice and put parchment on top to protect the crust and cooked it a little longer - it was not too liquidy especially after it sits for a bit. This recipe was a big hit at my house. Thanks for the link to Pim's crust, beautiful and fool proof;-)

August 21, 2012
 

Oh Heidi, such a winner this is! Made it tonight. Perfect, perfect, perfect! and begging for variations as you suggest. Will teach it this weekend and it's making it's way into a CSA recipe packet right now--with all due credit:)! Thanks again!
And i had not liquid problems. Did use a bit of flour and think my tomatoes were medium juicy.

August 21, 2012
 

Stay away if arthritic. I'm a 56 yr old italian and ate/love tomatoes. Once I gave up the nightshades most of the arthitic symptoms dissappeared. That was 6 years ago. I still try them from time to time only to be reminded in less than a few hours why I quit eating them - the pain comes right back.

August 22, 2012
 

Amazingly simple but so delicious! Perfect for a summer meal, thanks!

August 22, 2012
 

Yes, why should apples get all the upside-down glory? This looks like a delicious dinner, with a crunchy green salad. Nigella Lawson has a caramelized onion version with more of a cheesy scone topping, more of a winter option.

August 22, 2012
 

Ted

I made the tarte with a cheddar bacon muffin mix on top and used a bit more vinegar, it was a sensation! Thank you, thank you, thank you! Be sparing on the muffin mix, it can overwhelm the fabulous tomatoes.

August 25, 2012
 

barbara

Enjoyed this. Second time added my own spin. A little sweet chilli sauce to tomatoes. A drizzle of basil oil, a mix of grated Gruyer and Parmesan cheese. Yummy.! Thank you

August 26, 2012
 

Recipe looks like one of those great summer into fall transition dishes. Mmm.

August 26, 2012
 

I can't wait to try this recipe... I have a countertop full of heirloom tomatoes!

August 27, 2012
 

katie

This turned out beautifully! Heirloom cherry & indigo rose tomatoes from the farmer's market here in NYC, plus I got some sweet corn and onions and tossed that in as well, with some peppers, herbed chevre, and a little harissa paste. Thanks for the ideas! Now I'm on to the yellow runner beans...

August 28, 2012
 

Eileen

I used your rye pie dough recipe and made this into a complete pie. We ate it for breakfast, lunch, and dinner last weekend! I don't know why I haven't explored more savory pies that aren't cream or egg based.

August 29, 2012
 

Foteini

I made it and it was delicious. Its late summer on a plate. I was lucky to have some ripe, homegrown tiny tomatoes that explode in the mouth. Thanks :)

August 31, 2012
 

I'm jealous on two fronts--your clean freezer, and your perfectly seasoned cast iron skillet. And also, the tart is gorgeous...so I guess that makes three.

September 7, 2012
 

I made this the other day, and WOW!! It was amazing! Thank you so much for the wonderful recipe. I posted a review with a link to this page over on my blog. Yummmm :)

September 14, 2012
 

Ron

The Bukhara Restaurant at the Sheraton Delhi has won many awards for its Northern Frontier Indian Cooking. To really have good meal you need a minimum of four paeople but 8 is better so you can get lamb and share it. You eat with your hands. It is expensive by Indian Standards: you must make booking or you have to stand in queue. You know it is popular when you see High Society people waiting outside hoping to get a table. You must take a camaera and they will even let you take photos in the open kitchen area. A real experience as well as great food.

September 17, 2012