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).

Enjoy!

- 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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Comments

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.

Ron

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 :)

Ashley

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.

Alison | a girl defloured

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 :)

Foteini

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.

Eileen

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...

katie

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

habitual verve

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

fork and whisk

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

barbara

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.

Ted

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.

Tina

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

Radhika

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.

Russ

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.

Katherine Deumling

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;-)

AndreaSF

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

Karl

A sinking nikola tesla vitality will clutch at a straw

nikola tesla energy

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.

dolly

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!

Louise

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.

Itaya

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.

Ray Russ

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

A Bit of Brooklyn

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!

Sam

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

julie @ the semi-reformed nerd

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!

selena

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

The Rowdy Chowgirl

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. :)

Emily

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.

gigi

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 :-)

Anonymous

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.

michele

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!

Theano

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

Diane, A Broad

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!

Jill @ 42potatoes

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