Tomato Tarte Tatin
Tomato tarte tatin flips the classic French apple dessert into a savory dinner tart, with juicy caramelized tomatoes and sweet onions tucked under a golden, flaky crust. It’s baked upside down in a skillet, then inverted onto a plate so the fruit and buttery pan juices end up on top.
This tomato tarte tatin recipe uses cherry or grape tomatoes, caramelized onions, and melted Gruyère under a layer of pie dough or puff pastry, so you can work with whatever you have on hand. It’s a good one to know for late-summer tomatoes, and the mustard spread under the crust adds a savory edge that keeps the whole tart from tasting one-note.
Table of Contents
Why You’ll Love This Tomato Tarte Tatin
- Sweet, jammy caramelized onions balance the acidity of the tomatoes
- Works with either homemade pie dough or store-bought puff pastry
- The upside-down method lets the tomatoes caramelize directly in butter and sugar
- Gruyère cheese melts into the filling for a savory, slightly nutty finish
- Good for using up a summer tomato haul in a dish that isn’t a salad or sauce
Tomato Tarte Tatin: A Flaky Savory Tart
Equipment
- 10-inch oven-safe skillet
- Medium stainless steel skillet
- Large plate
- Parchment paper
- Rolling Pin
- Knife
- Fork
- Wooden spoon
- Wire rack
- Large serving plate
- Measuring cups and spoons
- Cheese grater
- oven
Ingredients
Crust
- ½ recipe old-fashioned flaky pie dough prepared through step 2; or use 1 sheet frozen puff pastry
- 1 sheet frozen puff pastry 397 g / 14 ounces, thawed; optional substitute for pie dough
Butter
- 4 tablespoons unsalted butter 2 ounces / 57 g, softened and divided
Caramelized Onions
- 1 small yellow onion 4 ounces / 113 g, thinly sliced; about 3/4 cup
- 2 tablespoons dry sherry 30 ml; fino or manzanilla
- ¾ cup chicken stock or low-sodium broth 180 ml
- 1 teaspoon fresh thyme leaves chopped
Seasoning
- ½ teaspoon Diamond Crystal kosher salt divided; use half as much table salt
Tomato Base
- 1 tablespoon granulated sugar 1/2 ounce / 15 g
- ¼ teaspoon freshly ground black pepper plus more for serving
- 1 pound cherry or grape tomatoes 455 g; multicolored tomatoes optional
- 2 ounces Gruyère cheese 57 g, grated; about 1/2 cup
Assembly
- 2 tablespoons Dijon mustard 30 ml
For Serving
- fresh thyme leaves to taste, for garnish
- ¼ teaspoon sea salt for finishing
- freshly ground black pepper additional, for serving
Instructions
- If using homemade pie dough, line a large plate with parchment. Roll one portion of dough into a 10-inch round and transfer it to the prepared plate.
- Working around the circumference, fold 1/2 inch of dough over itself and pinch to create a 9-inch round with a raised rim.
- Cut three 2-inch shallow slits in the center of the dough, then refrigerate for at least 2 hours and up to 24 hours. Cover with plastic wrap if refrigerating overnight.
- If using store-bought puff pastry, roll the thawed puff pastry on a lightly floured surface until large enough to cut out a 10-inch round.
- Place an inverted 10-inch skillet, bowl, or cake pan on the dough and cut around it to form a circle.
- Transfer the puff pastry round to a large parchment-lined plate. Fold 1/2 inch of dough over itself around the edge and pinch to create a 9-inch round with a raised rim.
- Prick the bottom of the puff pastry all over with a fork, then refrigerate for at least 2 hours and up to 24 hours, covering with plastic wrap if chilling overnight.
- Adjust the oven rack to the middle position and preheat the oven to 400°F (200°C).
- In a medium stainless steel skillet, melt 1 tablespoon of the butter over medium-high heat.
- Add the sliced onion and cook, stirring occasionally and adding 1 tablespoon of water at a time as needed to prevent scorching, until caramelized and deep golden brown, about 15 minutes.
- Stir in the dry sherry, using a wooden spoon to scrape up any browned bits from the bottom of the skillet.
- Add the stock, bring to a simmer over medium-high heat, and cook, stirring occasionally, until the mixture is jammy and the liquid has thickened, 6 to 10 minutes.
- Stir in the chopped thyme and 1/4 teaspoon kosher salt, then remove from the heat and set aside.
- In a 10-inch oven-safe skillet, spread the remaining 3 tablespoons butter evenly over the bottom.
- Sprinkle the sugar, black pepper, and remaining 1/4 teaspoon kosher salt evenly over the butter.
- Arrange the cherry or grape tomatoes in an even layer over the butter mixture.
- Transfer the skillet to the stove. Cook over high heat without stirring until the tomatoes have slightly softened and the butter-sugar mixture is amber, about 6 to 8 minutes, rotating the skillet occasionally to maintain even browning.
- Remove the skillet from the heat. Spoon the caramelized onions into the empty spaces among the tomatoes.
- Evenly top the tomatoes and onions with the grated Gruyère.
- Spread the Dijon mustard evenly over the prepared dough or pastry within the rim.
- Carefully invert the dough over the tomatoes, mustard-side down, making sure it is centered and the raised rim seals the filling evenly.
- Bake until the crust is deep golden brown, 30 to 35 minutes.
- Transfer the skillet to a wire rack and let it cool for 5 minutes.
- Place a large plate over the skillet, then carefully invert the tart onto the plate in one confident motion.
- Rearrange any tomatoes that shifted during unmolding. Let the tart cool slightly, about 20 minutes.
- Top with fresh thyme leaves, sea salt, and additional black pepper, then serve.
Notes
What Ingredients Do You Need for Tomato Tarte Tatin?
| Ingredient Group | Ingredient | Exact Amount | Purpose or Note |
|---|---|---|---|
| Crust | Old-fashioned flaky pie dough (prepared through step 2) or frozen puff pastry, thawed | 1/2 recipe pie dough or 1 sheet (397 g; 14 ounces) puff pastry | Forms the crust that gets inverted over the filling |
| Butter | Unsalted butter, softened, divided | 4 tablespoons (2 ounces; 57 g) | Used for caramelizing onions and for the tomato base |
| Caramelized Onions | Yellow onion, thinly sliced | 1 small onion (4 ounces; 113 g), about 3/4 cup | Adds sweetness and depth to the filling |
| Caramelized Onions | Dry sherry (fino or manzanilla) | 2 tablespoons (30 ml) | Deglazes the pan and adds a nutty note |
| Caramelized Onions | Chicken stock or low-sodium broth | 3/4 cup (180 ml) | Simmered down until jammy |
| Caramelized Onions | Fresh thyme leaves, chopped | 1 teaspoon | Herbal flavor for the onion mixture |
| Seasoning | Diamond Crystal kosher salt, divided | 1/2 teaspoon (use half as much table salt) | Split between the onions and the tomato base |
| Tomato Base | Granulated sugar | 1 tablespoon (1/2 ounce; 15 g) | Caramelizes with the butter under the tomatoes |
| Tomato Base | Freshly ground black pepper, plus more for serving | 1/4 teaspoon | Seasons the tomato layer |
| Tomato Base | Cherry or grape tomatoes | 1 pound (455 g) | Main filling; caramelizes in the butter-sugar mixture |
| Tomato Base | Gruyère cheese, grated | 2 ounces (57 g), about 1/2 cup | Melts over the tomatoes and onions |
| Assembly | Dijon mustard | 2 tablespoons (30 ml) | Spread on the dough before inverting |
| For Serving | Fresh thyme leaves | To taste | Garnish after unmolding |
| For Serving | Sea salt | 1/4 teaspoon | Finishing salt for the top of the tart |
The tomatoes and caramelized onions are what carry this tomato tarte tatin, so don’t rush the onion step; a deep golden-brown color means real caramelization, not just softened onions. The sherry and mustard both add acidity and depth that keep the finished tart from tasting flat, and Gruyère brings a savory, melty layer between the vegetables and the crust.
How to Make Tomato Tarte Tatin Step by Step
Prepare the Crust
If using homemade pie dough: Line a large plate with parchment. Roll one portion of dough into a 10-inch round and transfer it to the prepared plate. Working around the circumference, fold 1/2 inch of dough over itself and pinch to create a 9-inch round with a raised rim.
Cut three 2-inch shallow slits in the center of the dough, then refrigerate for at least 2 hours and up to 24 hours. Cover with plastic wrap if refrigerating overnight.
If using store-bought puff pastry: On a lightly floured surface, roll the puff pastry large enough to cut out a 10-inch round. Place an inverted 10-inch skillet, bowl, or cake pan on the dough and cut around it to form a circle.
Transfer the dough to a large parchment-lined plate. Working around the circumference, fold 1/2 inch of dough over itself and pinch to create a 9-inch round with a raised rim. Prick the bottom of the dough all over with a fork, then refrigerate for at least 2 hours and up to 24 hours, covering with plastic wrap if chilling overnight.
Pro Tip: Chilling the crust for the full 2 hours firms up the butter or fat in the dough so the raised rim holds its shape once it bakes over the filling.
Cook the Onions and Tomatoes
- Adjust the oven rack to the middle position and preheat the oven to 400°F (200°C). In a medium stainless steel skillet, melt 1 tablespoon (1/2 ounce; 14 g) of butter over medium-high heat. Add the onion and cook, stirring occasionally and adding 1 tablespoon of water at a time as needed to prevent scorching, until caramelized and deep golden brown, about 15 minutes. Stir in the sherry, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Add the stock, bring to a simmer over medium-high heat, and cook, stirring occasionally, until the mixture is jammy and the liquid has thickened, 6 to 10 minutes. Stir in the thyme and 1/4 teaspoon kosher salt, then remove from heat and set aside.
- In a 10-inch oven-safe skillet, spread the remaining 3 tablespoons (1 1/2 ounces; 43 g) of butter evenly over the bottom. Sprinkle the sugar, pepper, and remaining 1/4 teaspoon kosher salt evenly over the butter. Arrange the tomatoes in an even layer over the butter.
- Transfer the skillet to the stove. Cook over high heat without stirring until the tomatoes have slightly softened and the butter-sugar mixture is amber, about 6 to 8 minutes, rotating the skillet occasionally to maintain even browning. Remove from heat.
Pro Tip: Adding water a tablespoon at a time while the onions cook keeps them from scorching before they’ve had a chance to fully caramelize.
Assemble and Bake
- Spoon the caramelized onions into the empty spaces among the tomatoes. Evenly top the tomatoes with the Gruyère.
- Spread the mustard evenly over the prepared dough or pastry within the rim. Carefully invert the dough over the tomatoes, mustard-side down, making sure it’s centered.
- Bake until the crust is deep golden brown, 30 to 35 minutes. Transfer the skillet to a wire rack and let it cool for 5 minutes.
- Place a large plate over the skillet, then carefully invert the tart onto the plate. Rearrange any tomatoes that have shifted during unmolding. Let the tart cool slightly, about 20 minutes. Top with thyme, flaky sea salt, and additional pepper, then serve.
Pro Tip: Letting the tart rest for the full 5 minutes before inverting gives the caramelized juices a chance to set slightly, which helps the tomatoes stay in place when you flip it.
Expert Tips, Variations, and Troubleshooting for Tomato Tarte Tatin
Pro Tips for Success
- The key to a deeply caramelized onion filling is patience; rushing the 15-minute cook time leaves the onions pale instead of jammy and sweet.
- For the best crust color, watch it in the final 5 minutes of baking, since oven temperatures vary and 30 to 35 minutes is a range, not a fixed time.
- Center the dough carefully when you invert it over the tomatoes so the raised rim seals the filling evenly on all sides.
- Use a stainless steel skillet for the onions so you can see the fond, the browned bits on the bottom, develop and deglaze it fully with the sherry.
Variations
Puff Pastry Instead of Pie Dough (Optional): The recipe works with either 1/2 recipe of old-fashioned flaky pie dough or a 397 g sheet of thawed puff pastry. Both are rolled into a 10-inch round with a raised 9-inch rim and chilled before baking, so choose whichever you have on hand.
Tomato Variety (Optional): Multicolored cherry or grape tomatoes add visual contrast and a range of flavor, but any type of cherry or grape tomato will work in the same amount, 1 pound.
Troubleshooting Common Problems
Problem: The onions are sticking or browning unevenly in the skillet.
Solution: Add water 1 tablespoon at a time as they cook; it loosens any sticking bits without diluting the caramelization.
Problem: The tart won’t release cleanly from the skillet.
Solution: Let it cool on a wire rack for the full 5 minutes after baking before inverting it onto a plate, so the filling has time to set slightly.
Problem: Tomatoes shift out of place after unmolding.
Solution: Gently rearrange them with a spoon or fork right after you invert the tart onto the plate, while the filling is still warm and easy to move.
How to Store and Reheat Tomato Tarte Tatin
| Storage Method | Duration | Best Practice |
|---|---|---|
| Refrigerator | Up to 3 days | Cool completely, then cover and refrigerate |
Tomato tarte tatin tastes best the day it’s made, while the crust is still crisp. To reheat leftovers, place them in a 350°F (175°C) oven until warmed through, which helps restore some of the crust’s crispness compared to microwaving.
For general guidance on how long cooked leftovers stay safe in the refrigerator, the USDA’s food safety basics on leftovers is a helpful reference.
Frequently Asked Questions
Can I make tomato tarte tatin ahead of time?
The dough can be prepared and refrigerated up to 24 hours ahead. The assembled tart itself is best baked and served the day you make it, since the crust is crispest right after baking.
Can I use puff pastry instead of homemade pie dough?
Yes. The recipe gives instructions for either a 397 g sheet of thawed puff pastry or half a recipe of old-fashioned flaky pie dough, both rolled into a 10-inch round with a raised rim.
What kind of tomatoes work best for this recipe?
Multicolored cherry or grape tomatoes are preferred for visual appeal and flavor contrast, but any type of cherry or grape tomato works in the same 1-pound amount.
How do I reheat leftover tomato tarte tatin?
Reheat it in a 350°F (175°C) oven until warmed through. This helps restore some of the crust’s crispness, which softens after a day or two in the refrigerator.
Give This Tomato Tarte Tatin a Try
Tomato tarte tatin is a good way to turn a pile of cherry tomatoes into an actual dinner, especially when you already have pie dough or puff pastry on hand. Honestly, the caramelized onions and Gruyère do a lot of the flavor work here.
If you make it, leave a rating or a comment below and let others know how it turned out for you. And if you’re saving recipes for later, this one’s worth pinning to a savory tarts or summer dinners board on Pinterest.
Looking for more savory dinner ideas? Try this crockpot garlic parmesan chicken and potatoes, this warm buffalo chicken dip made with cottage cheese, or these mummy jalapeño poppers for your next gathering.
Tomato tarte tatin turns summer tomatoes and a sheet of dough into a savory, flaky tart with caramelized onions and melted Gruyère. Save this recipe now so it’s easy to find next time your tomatoes need a home.
