ADVERTISEMENT
Introduction
Traditionally a dessert, Tarte Tatin is known for its upside-down caramelized fruit and buttery crust. But in this inspired savory version, we give the French classic a bold Mediterranean flair. Roasted cherry tomatoes, tangy balsamic reduction, fragrant basil, and sharp Parmesan come together to create a show-stopping appetizer or light entrée. Whether you're hosting a summer brunch or looking for a gourmet twist on tomatoes, this recipe delivers complex flavors with simple, rustic charm.
Ingredients:
For the tomato base:
2 cups cherry or grape tomatoes (preferably mixed colors)
2 tablespoons balsamic vinegar
1 tablespoon olive oil
2 teaspoons honey (optional, enhances caramelization)
2 cloves garlic, minced
Salt and freshly ground black pepper, to taste
6–8 fresh basil leaves, torn
For the crust:
1 sheet puff pastry, thawed (store-bought or homemade)
¼ cup grated Parmesan cheese
Optional garnish:
Extra Parmesan shavings
Fresh basil leaves
Balsamic glaze drizzle
Instructions:
Preheat oven to 400°F (200°C).
Roast the tomatoes:
In a mixing bowl, toss tomatoes with balsamic vinegar, olive oil, garlic, honey, salt, and pepper. Spread them evenly in a single layer in a 9-inch ovenproof skillet or pie pan. Roast for 15–20 minutes, until they begin to blister and release juices.
Add Parmesan and basil:
Remove the tomatoes from the oven. Sprinkle grated Parmesan evenly over the roasted tomatoes, followed by the torn basil leaves.
Cover with puff pastry:
Roll out the puff pastry slightly if needed, then place it over the tomato mixture, tucking in the edges carefully around the sides. Prick the pastry with a fork to allow steam to escape.
Bake the Tarte Tatin:
Return the skillet to the oven and bake for 20–25 minutes, or until the puff pastry is golden brown and crisp.
Cool and invert:
Let the tart cool for about 5 minutes. Run a knife around the edges, place a serving plate on top of the skillet, and flip it quickly but carefully to invert the tart.
Serve and garnish:
Top with fresh basil, shaved Parmesan, and a drizzle of balsamic glaze if desired. Serve warm or at room temperature.
Serving and Storage Tips:
Serving: This savory tarte works well as a brunch item, appetizer, or light dinner alongside a green salad or soup.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 300°F (150°C) for 10 minutes to revive the crispiness.
Make-ahead: You can roast the tomatoes in advance and refrigerate them for up to 24 hours before assembling and baking the tart.
Variations:
ADVERTISEMENT
