Cherry Tomato Tarte Tatin

tarte tatin pomodorini

This tart is especially stunning when made with a variety of colorful cherry tomatoes. A hint of honey brings out the sweetness of the tomatoes which is balanced by a splash of vinegar and savory olives.

Cherry Tomato Tarte Tatin

  • 1 tablespoon olive oil
  • 2 pints cherry tomatoes (about 4 cups), preferably a mix of colors
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoons red wine vinegar
  • 1 teaspoon honey
  • 2 teaspoons chopped fresh thyme leaves, plus a handful of small sprigs for garnish
  • 1 handful of pitted kalamata olives
  • 1 sheet puff pastry cut into a 9-inch round (thawed if frozen)
Serves 4 to 6

Preheat oven to 400°F (200°C). Heat the oil in an ovenproof 9-inch skillet, preferably cast iron, over medium heat. Add the tomatoes and season lightly with salt and pepper. Cook, stirring once or twice, and use a slotted spoon to press each down gently to release some  of their juices (but without crushing them completely). After 8 to 10 minutes, when all of the tomatoes have popped, transfer tomatoes to a plate but do not clean pan.

Keeping the pan over medium heat, and add the vinegar and honey. Bring the mixture to a simmer and cook until reduced slightly,  about 1 minute.

Remove the skillet from the heat. Gently return the tomatoes to the skillet in one even layer. Discard any juices from the plate. Sprinkle the chopped thyme over the tomatoes along with a handful of olives, salt and pepper to taste.

Gently place the puff pastry round on top of the tomatoes, folding under any edges, if needed. Prick the pastry with a fork in several of spots to allow the steam to escape.

Bake until the puff pastry is golden-brown, 20 to 25 minutes. Remove from the oven, let stand for 5 minutes, then run a knife around the pastry to loosen it from the pan. Invert a large plate over the top of the skillet and, using oven mitts, carefully and quickly flip the tarte tatin onto the plate. Rearrange any tomatoes that may have fallen out of place. Garnish with the thyme sprigs and serve warm or at room temperature, cut into wedges.

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