When you think of Tarte Tatin you might think Apple Tarte and sweet, but tomato tarte tatin is in this case is savory.
The recipe calls for 2 onions. I always find that measurement so arbitrary. I had a huge onion and I sliced it until I had a skillet full of onion. As you know onions lose their volume as they cook down so whatever size pan you use fill with sliced onions with a tablespoon or so of olive oil. Season with salt and pepper. Cook until soft and starting to brown. Remember to slice them thin so they will cook more quickly.
If you want to keep to a one-pan dish you can use your skillet that you cooking the onions. I used a glass pie dish because I wanted to see what was happening, but the skillet I was using would have worked just fine. I brushed the bottom of the pie dish with a little olive oil then layered the bottom with a mix of cherry tomatoes. I left the little ones whole, but halved the larger ones.
When the onions have started to brown add two tablespoon of red wine vinegar. I only had sherry vinegar so that is what I used.
Add the caramelized onions over the tomatoes.
The recipe calls for a half cup of olives, which I did not have, but I did have some tapenade so I spooned over three tablespoons of tapenade. Don’t stir because tapenade will muddy your tarte tatin. If you use tapenade no need to add garlic since the tapenade already has plenty.
Taste of France said she used a premade piecrust, but I had some premade puff pastry that I wanted to use. I just thawed and then I sprinkled a little flour (not too much just enough to keep from sticking) on the dough and rolled the puff pastry out a little thinner between two pieces of parchment. Be sure to keep the dough cold before you need to top the tarte.
I should mention before I added the tomatoes I turned the pie plate upside down on the dough and marked the puff pastry to size and trimmed off the excess, but left enough to tuck down inside the pie plate after filling it with the tomatoes, onion, and tapenade.
Sprinkle with thyme if using. I chose basil and waited to sprinkle after I flipped the tart because basil is delicate and will blacken if heated.
Before I topped the tarte tatin I painted one side of the dough with a Dijon mustard and then put the puff pastry over the tomatoes mustard side down. I baked the tarte until the crust was crispy, toasty brown.
Let cool. Be careful not to burn yourself and do not flip it until ready to serve to avoid the crust from getting soggy. I let the tarte cool, but was still warm before I flipped it.
Sneak a tomato from the tarte and taste it and if needed sprinkle with salt and pepper.
I promise your house will smell so good and your tummy will thank you .
Thank you Taste of France for your Tomato Tarte Tatin. It is a keeper.
- 3 cups of cherry tomatoes (enough to cover the bottom of a pie pan)
- 2 onions, sliced thinly
- 2 cloves of garlic, minced
- 2 teaspoons of fresh thyme
- ½ cup black olives, sliced - I used 3 tablespoons tapenade
- olive oil, salt, pepper
- 2 tablespoons of red wine vinegar - I used sherry vinegar
- 1 tablespoon of Dijon mustard
- a pie crust or puff pastry
- Preheat your oven to 425 degrees or reduce by 25° if using glass.
- Gently brown the onion and garlic in the olive oil.
- Deglaze with vinegar.
- Paint the bottom of your tarte pan with olive oil.
- Add the tomatoes.
- Add the onions
- Spread the tapenade or sprinkle on the olives.
- Add thyme, salt and pepper.
- Paint the puff pastry with a Dijon mustard.
- Place the puff pastry over the ingredients – mustard side down.
- Tuck the edges down around the dish.
- Bake for about half an hour – until the crust is brown.
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Oh yes! I’ve made tomato tart tatin before, but never with tapenade. That’s glorious.
Wini, I can’t believe how good this is even if I made it. Some times I shock myself. 🙂
I like to keep tapenade in my fridge because it goes so well with baked/roasted fish or just on a piece of toasted bread. Tapenade is not very photogenic, but is so flavorful.
Yum, looks delish! I love those pretty little tomatoes!
Like I said I shocked myself. 🙂 Thanks for stopping by Chris.
Sounds wonderful, I love the baked crust on the top and the flip over to serve!
This looks so delicious and is perfect for all the fresh tomatoes that are out in my area right now. Thanks for the recipe!
I hope you will give it a try. Thanks for stopping by.
Your addition of Dijon mustard is a stroke of genius. I will do that next time.
BTW, doing the tomato tarte as a tatin (upside down) keeps the crust from getting soggy.
I just want to thank you again for this recipe. I am totally in love with it.
Now I want to try your homemade puff pastry that your child made. If a child can make it surely I can get over my fear.
Truly a gorgeous looking dish that probably tastes even better. YUM!
Lorrie, please give this a try, I think you will like it. I bet you have homegrown tomatoes – even better. 🙂
What a neat dish! I’ve seen recipes for this before, but have never made one. And don’t think I’ve seen one at a restaurant. Perfect summer dish! This looks excellent — thanks.
John, put this on your to-do list while the tomatoes are at their best. I promise you will like it. 🙂
This sounds amazing! 🙂
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
I have never made a tomato pie, or tart, or anything similar, and yet I absolutely LOVE tomatoes. Thanks for posting this. I’m going to give it a try.
Let me know if you liked it as much as I did.
It’s been so long since I’ve made a tarte tatin! Thanks for the reminder and I need to make this while my garden is still producing tomatoes. Love the mustard addition too!
If you have your own tomatoes better yet. Do try the mustard for a little extra flavor. Oh, and don’t turn it out until you are ready to serve it to prevent it from getting soggy.
Thanks for stopping by, I love it when good cooks leave a good word. 🙂
Wonderful job, it looks great. This is the time of year when I miss having a garden for all the wonderful and flavorful tomatoes.
Homegrown is best, but at this time of year they are all good if you run them through the oven. 🙂
Glad you stopped by and glad you are doing better.
Mmmmm… this tomato tarte tatin looks incredible, Madonna! I love all the colors of the tomatoes, and then with the caramelized onions…oh my! Thanks for sharing the recipe and your additions, and changes. You cook like me, and sub in things that we have on hand. I love that!
I do so love a good tomato tart, tatin or otherwise! I’ll have to try this one as soon as I get my hands on some good tomatoes. (I made an interesting French recipe last week you might want to check out.)
I just visited your site. Thanks for stopping by.
Congratulations!
Your post is featured on Full Plate Thursday this week. We have pinned it to our Features board and thank you so much for sharing with us. Enjoy your weekend and your new Red Plate!
Miz Helen