Menu Enter a recipe name, ingredient, keyword...

Tatin with tomato


Rate this recipe 4.3/5 (35 Votes)


  • 10 small tomatoes (about)
  • 1 puff pastry
  • salt, pepper, thyme, parsley
  • a little semolina
  • 3 tbsp butter
  • 1/3 cup sugar


Servings 6
Level of difficulty Easy
Preparation time 15mins
Cooking time 35mins
Cost Budget Friendly


Step 1

Make a caramel with the butter and sugar in your dish tatin. Place half the tomatoes, skin side down. Place a handful of semolina to avoid the tomatoes creating too much water. Salt, pepper, thyme and a little chopped parsley. Place your laminated dough, and although border all around. Bake 180 degrees 35 minutes Th.

Step 2

Place your dough on top, and secure the borders all around.

Bake 350 degrees 35 minutes.

You'll also love

Chef Tips and Tricks

VIDEO: Tarte Tatin with Cherry Tomatoes

This French classic gets turned upside-down with tangy, caramelized cherry tomatoes!


  • Bread, in chunks
  • Grated Parmesan
  • 1 Egg
  • Salt and pepper
  • Italian Seasoning
  • 1 Cup of milk
  • Sugar
  • Balsamic vinegar
  • Cherry Tomatoes
  • Prosciutto


  1. In a bowl, mix together the bread chunks, grated Parmesan, egg, salt, pepper, Italian Seasoning, and cup of milk.
  2. In a pot, combine the sugar and Balsamic vinegar. Bring to a boil until it has reduced (it should be a little thicker).
  3. Slice the cherry tomatoes in half, and place them in a single layer in a baking dish.
  4. Cover the tomatoes with the reduced vinegar and a layer of Prosciutto. 
  5. Cover everything in a layer of the bread mixture, and cook at 350°F for 20 minutes.
  6. Remove from oven, flip upside-down... and enjoy!



Review this recipe

Tatin with tomato Creme Brulee (Custard)