Do try out my savory tomato tart… This is such a simple vegetable tarte tatin and you make it best with ripe cherry tomatoes! It’s a playful twist on the classic French apple dessert… The tarte tatin!
You can definitely call this one a tomato tart.
Because that’s just what it is.
However I prefer to call it a tomato tatin, just because that sounds way better if you ask me. And much tastier too.
I am not entirely sure how I came up with this idea in the first place. But I guess that nine out of ten, I must have seen it somewhere in a magazine along the way. Or on TV maybe. Anyway, I made this tomato tart for the very first time quite a few years ago.
And I mean like 10 years ago, back when I just started food blogging. It was also one of my very first kitchen experiments by the way. Take a classic, turn it inside out. Swap sweet for savory and vice versa. Give it a creative twist and let’s just see what comes out of it in the end!
And that’s what I did back then.
I took a classic tarte tatin, and then turned it into a savory version.
Tomato Tart Tatin Recipe
Have you ever heard of a tarte tatin before?
I’m sure that you have.
It’s that famous upside down apple tart. Rumour also has it that it was invented rather by accident. And yes, I made this tomato tart just the way I would make a tarte tatin.
The only difference is that I replaced the classic apples by ripe cherry tomatoes. And turned it into a savory version! This tomato tarte tatin tastes great as a starter.
Is anyone in for a slice of this dlicious vegetable tatin?
- 36 cherry tomatoes
- 4,5 oz plain flour (125 g)
- 4,5 oz unsalted butter (125 g), cold
- 1 tbsp fresh thyme
- 1 tbsp water (cold)
- olive oil
- Wash the cherry tomatoes and then dry with a clean kitchen towel. Add a tablespoon of butter and the fresh thyme to a non-stick pan.
- Place it over medium heat until melted and then add the cherry tomatoes. Season with a little pepper and salt.
- Cook the tomatoes for 5 minutes and then turn the heat down low. Don’t stir the tomatoes at all. Put a lid on the pan and simmer for 25 minutes. In the meantime add the plain flour, the rest of the butter and a little pinch of salt to a blender.
Blend for a few seconds. Then add the cold water and blend again until you end up with a smooth dough. Add extra plain flour if the dough is too sticky.
- Put the dough on a floured surface and start kneading it for 3 minutes until smooth. Wrap it in cling film and let it rest for 10 minutes.
- Roll out the dough and cut it into a circle big enough to cover the tomatoes in the pan. Put it in the fridge until later.
- Take the lid off the pan, turn off the heat but let the tomatoes in the pan for another 5 minutes to let the tomato juice vaporize a little.
- Cover with the dough.
- Put the pan in a preheated oven for 392°F (200°C) for 25 minutes. Then remove the pan from the oven (watch out, it’s hot!). Place an oven proof plate on top of the dough and turn the pan over quickly. Let the tatin cool a few minutes. Sprinkle with some olive oil and a little pinch of pepper and salt. Cut the tatin in wedges and serve.