Tomato Tarte Tatin Recipe

A simple savory tomato tarte tatin made with ripe market tomatoes, plenty of caramelized onions, a wee splash of balsamic vinegar, and whatever pie dough you might have on hand (or in the freezer)...

Tomato Tarte Tatin

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).


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

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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 minutes - Cook time: 45 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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

David Polanski

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.


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


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


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

spoon&sailor letterpress

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

spoon&sailor letterpress

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.

Sharyn Dimmick

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.


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.


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!!!


@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).


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


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! :)

Anjali @ The Picky Eater

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

spoon&sailor letterpress

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

spoon&sailor letterpress

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!

la domestique

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.


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


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...


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!

Dawn @cuter than gluten

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