Tomato Tarte Tatin

Ingredients

• 6 Medium tomatoes (Rinsed, stems removed, cut into quarters)
• 2 tablespoons Balsamic vinegar
• 2 tablespoons Olive oil
• 1 roll Puff pastry (Unrolled and ready to cover the tart)
• 1 tablespoon Sugar
• 20 g Butter (Cut into small dice)
• 1 teaspoon Cumin seeds (Add a slightly spicy aromatic note)
• 1 teaspoon Ground black pepper
• 1 teaspoon Salt
• 1 teaspoon Dried thyme
• 5 leaves Fresh basil leaves (Coarsely chopped)
• 30 g Grated Parmesan (optional) (For the final garnish)

Instructions

1. Prepare the tomatoes

   Rinse the tomatoes, remove the stems, pat them dry and then cut each tomato into four equal quarters.

   Time: PT10M

2. Preheat the oven

   Turn on the oven and set it to 220 °C. Let it reach temperature before baking the tart.

   Time: PT10M

   Temperature: 220°C

3. Melt butter and oil

   In the pan, melt the butter with the olive oil over medium heat.

   Time: PT2M

4. Caramelize the tomatoes

   Add the cumin seeds, tomato quarters, balsamic vinegar, salt and sugar. Cook over high heat for 4 minutes, stirring constantly until the sugar dissolves and the tomatoes begin to brown.

   Time: PT4M

5. Season the sauce

   Sprinkle with black pepper and thyme, taste the sauce and adjust seasoning if needed.

   Time: PT2M

6. Transfer the tomatoes to the pan

   Gently pour the skillet contents into the tart pan, arranging the quarters with the rounded side down so the fleshy side remains visible after flipping.

   Time: PT3M

7. Add thyme and basil

   Sprinkle a little more thyme and the coarsely chopped basil leaves over the tomatoes.

   Time: PT1M

8. Cover with puff pastry

   Unroll the puff pastry over the tomatoes, fold the edges inside the pan and pinch lightly to seal.

   Time: PT5M

9. Bake

   Lower the oven temperature to 180 °C and bake the tart for 20 minutes, or until the pastry is nicely golden.

   Time: PT20M

   Temperature: 180°C

10. Rest and unmold

    Remove the tart from the oven, let it rest for 5 minutes, then carefully invert it onto a serving plate. Drizzle with olive oil, grated Parmesan and a few extra basil leaves.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

20 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Balsamic vinegar: Red wine vinegar
• Instead of Olive oil: Sunflower oil
• Instead of Puff pastry: Shortcrust pastry
• Instead of Sugar: Honey, Maple syrup
• Instead of Butter: Vegetable margarine
• Instead of Cumin seeds: Fennel seeds, Mustard seeds
• Instead of Dried thyme: Herbes de Provence
• Instead of Fresh basil leaves: Fresh oregano
• Instead of Grated Parmesan (optional): Pecorino cheese, Nutritional yeast (vegan version)

Equipment Needed

• Heavy‑bottom skillet (20‑25 cm)
• Tart pan (about 22 cm)
• Oven
• Chef's knife
• Cutting board
• Measuring spoons
• Wooden spatula
• Rolling pin (optional)
• Fork or kitchen brush (optional)
• Serving dishes (optional)

Critical Steps — Do Not Skip

• Prepare the tomatoes (step 1)
• Caramelize the tomatoes (step 4)
• Arrange the tomatoes in the pan (step 6)
• Cover and seal the pastry (step 8)

Chef Tips from the Video

• Choose tomatoes that are slightly firm but ripe to avoid turning them into puree.
• A good quality balsamic vinegar adds an incomparable depth of flavor.
• Sprinkle a little Parmesan before baking for an even more flavorful crust.

Troubleshooting

Storage

Refrigerator: Store the tart in an airtight container for 2‑3 days in the refrigerator.

Freezer: Not recommended; puff pastry loses its crispness.

Room temperature: Consume the same day if left at room temperature (<2 h).

Make-Ahead Tips

• You can caramelize the tomatoes ahead of time and store them in the refrigerator for 24 h before assembling the tart.
• Puff pastry can be kept frozen for up to 1 month; let it thaw in the refrigerator before use.