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.
Savory Tarte Tatin
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 back when I just started food blogging in 2011.
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.
Easy 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?
Enjoy!
Easy Tomato Tart Tatin Recipe
My savory tomato tart: a simple vegetable tarte tatin with cherry tomatoes! A playful twist on the classic apple dessert...
- 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
- pepper
- salt
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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.
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Place it over medium heat until melted and then add the cherry tomatoes. Season with a little pepper and salt.
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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.
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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.
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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.
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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.
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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.
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Cover with the dough.
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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). Put a plate on top. 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.
