Tarte Tatin á la Tomate - Tomato Tart

Are you being over-run with a glut of tomatoes? We are.
There are a couple of tried and true recipes for tomatoes that I love, and this is one is in the top 5 of my favorites.

I originally posted this about a year ago ~ it's delicious, and if you try it I hope you like it too!

The traditional "La tarte des Demoiselles tatin" is credited and named after two sisters, Caroline and Stephanie Tatin who operated their deceased father's inn located in Lamotte-Beuvron, the Loire Valley, France.

The story is that one day, in haste, Stephanie forgot to put the bottom crust in the apple tarte she was making. So instead she placed the crust on
top of the simmering spiced apples and set the pan in the oven to bake, then inverted it to serve. It was a success. Each year the fall season is welcomed with a celebration, the first weekend in September, in the town it where it was invented.

This version is a delicious
savory tatin from the cookbook "Chocolate & Zucchini: Daily Adventures in a Parisian Kitchen" by Clotilde Dusoulier. Using the same technique as the traditional tatin, it is quite simple to prepare.

Roma, or other of the less juicy tomatoes are cut in half, seeded and gently rendered of some of their juices ~

Then placed in an oiled ceramic quiche pan and sprinkled with seasonings & olive oil.

Then baked until the tomatoes are tender.
They will slightly caramelize during the baking period heightening their sweet flavor.

Next, slices of cheese are arranged on top of the hot baked tomatoes.

Pastry dough is spread with tapenade, then placed tapenade side down over the cheese and tomatoes.

Then baked off ~ for 30 to 40 minutes or so.
After baking it is inverted onto a serving plate ~ the tatin.

Garnish with fresh basil, serve warm or at room temperature.

It's best the day it's made ~ but I have no hesitation having a slice the next day!

Tarte Tatin á la Tomate - Tomato Tatin

Recipe inspired by Clothilde Dusoulier
Serves 8 as a starter, 4 as a main course.

Pâte Brisée (your favorite recipe),
OR 1 sheet commercially prepared puff pastry, thawed
Extra virgin olive oil
2 pounds Roma or plum tomatoes (substitute any other firm and not too juicy variety)
Fine sea salt and freshly ground pepper
Herbes de Provence (or a mix of dried rosemary, basil, oregano, and thyme)
1/4 cup black olive tapenade, store-bought or homemade
6 ounces fresh goat cheese
1/3 cup (loosely packed) fresh basil leaves
Chilling time: 30 minutes for the dough

Prepare the Pâte Brisée, wrap securely in cling film and refrigerate for about 30 minutes. May be made up to 24 hours ahead.

I used a sheet of commercially prepared puff pastry, (thawed as directed on package.)

Preheat the oven to 350°F

Rub the interior of a 10-inch ceramic quiche pan with 1 teaspoon olive oil.
Halve the tomatoes lengthwise and core them. Using your thumb dislodge seeds in the crevices (discard), squeeze tomatoes gently to rid them of some of their juices.

Arrange them in the prepared pan, skin side down, in a circular pattern. They will shrink as they bake, fill the pan snugly.

Season with salt, pepper, herbs, and a good drizzle of olive oil. Bake for 30 minutes, until softened. Remove from the oven (retaining oven temperature).

Remove the dough from the fridge and let stand at room temperature for 10 minutes. Working on a lightly floured surface, roll out the dough in an 11-inch circle and prick all over with a fork. Spread with tapenade, leaving a 1-inch margin all around.
Cut the cheese in 1⁄3-inch slices and arrange over the tomatoes in the pan. Lay the dough, tapenade side down, on the cheese, and tuck in the overhanging flaps of dough.

Bake for 30 to 40 minutes, until the crust is golden. Remove to a rack and allow to cool for several minutes. Loosen the edge of the pastry by running a knife around the inside of the quiche pan.

To flip: Protect your hands with oven mitts and place an overturned serving plate over the top of the pan, flip quickly but carefully. Don't worry if some of the tomatoes stay in the pan, just arrange them on the tart.

Just before serving garnish with fresh basil leaves, snipped or torn if desired.

This is best served warm or at room temperature the same day it is made.

Suggested variations: Instead of tapenade, spread the dough with onion confit, anchovy paste, or pesto. Instead of goat cheese, use slices of fresh mozzarella, drained and patted dry with paper towels.

For a printable copy of the recipe, please click HERE to go to my recipe blog.
Thank you for stopping by, and I hope you have a wonderful week!


  1. Oh, Mari, somehow you knew I had this book on my nightstand and that I've just started reading it. The farmers' market near my office still has gorgeous tomatoes...I have a feeling this might be making an appearance in my kitchen verrrry soon.

  2. I couldn't resist buying more tomatoes at the market yesterday and can't wait to try this beautiful tatin. I just happen to have a sheet of puff pastry in the freezer so I'm ready to bake.

    Thanks, Mari, for another wonderful recipe.

  3. beautiful use of tomatoes! I have been thinking of tomato tart as well!

  4. YES! We have such a bounty of tomatoes now! Anywhere from 5 to 12 a day (from two little plants!), so I am very happy to have this recipe as I am up to my ears in sauce and mozzarella pomodoro!
    This is great!
    Thank you!
    All the best,

  5. This is the perfect recipe for all of the tomatoes I have in my garden!

  6. Oh my, this looks wonderful. I picked another huge bowl of tomatoes today so I may do a version of this sometime this week.


  7. OOOOH, I remember when you posted this the first time. It made my mouth water then and again now. I'm still picking tomatoes and looking for something to do with them. Mary, thanks for posting this recipe again.

  8. That is almost too pretty to eat! (almost :)) I am not a fan of goat cheese but I think I might have to try this with some feta instead. Thanks for this one!

  9. I love Tomato Tart...and it is interesting to see your take on it..just beautiful.

    Thanks, Mari!


  10. Beautiful tart Mary! We are having a blight issue here in New York, so perhaps next year we will be overrun with tomatoes like we usually are. Thanks for sharing.

  11. Mari!

    I cannot thank-you enough for this recipe!
    I just picked 30 tomatoes to add to the 15 that are on the table!!!!!!!

    Bookmarked for the weekend!!!!!!!!


    love, kelee

  12. Great photographs...this looks so delicious.

  13. Absolutely beautiful! I love the little butterfly on the tart : ) Very creative and pretty.

  14. I love the rustic beauty of this. Looks like a fresh and seasonal lunch to share with someone you love.

  15. I remember this recipe like it was yesterday :) Of course, you know I have to substitute another cheese for the goat but this is a favorite of mine since the day you first showed it to us!

  16. Hello friends!

    Thank you so much for your kind words ~ it's always a pleasure to have you come visit. :) xo

  17. Hey Mari, I tried leaving a comment on the nectarines/prosciutto entry, but it wouldn't cooperate.
    So, I'll have to add my comment here.

    I'm also a big fan of Donna Hay, so I know I'd enjoy the nectarines in their little prosciutto blankies!

    In regards to the tomato tart, I've had tons of tomatoes this year, and never got around to making a tomato tart. Maybe next summer. Yours looks and sounds delicious.

  18. Mari darling, you have a deliciously lovely blog and a new follower…me. I will be back to read more of your posts and will definitely try your scrumptious recipes.

    Love & Hugs
    Duchess ♥♥♥


Thank you for your comments, friends ~ they make my day!

A Sampling of my food . . .


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