Piccolo tomato tarte Tatin

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This beautiful tomato tarte Tatin recipe is packed with flavour from sweet cherry tomatoes and good-quality aged balsamic vinegar. Swap the Parmesan for a vegetarian alternative if serving as part of a vegetarian Christmas feast.

First published in 2016




Tomato tarte Tatin

  • 470g of Piccolo tomatoes
  • 1 bunch of thyme, small, leaves picked (plus a few sprigs to garnish)
  • 2 tbsp of balsamic vinegar, aged
  • 375g of puff pastry, all butter, ready-rolled
  • plain flour, for dusting
  • 20g of Parmesan, finely grated


Preheat the oven to 200°C/gas mark 6
Place the whole tomatoes, thyme leaves and balsamic vinegar in a small bowl and stir to combine
Tip the tomato mixture into a 24cm (width at the top of the pan) heavy-based, ovenproof frying pan. Spread the tomatoes so that they are level and cover the base of the pan evenly
Dust a work surface with flour, unroll the pastry and cut an approximately 30cm round circle, making sure it is slightly wider than the top of the pan
Sprinkle half of the Parmesan over the tomatoes. Lay the pastry circle over the top, tuck the edges into the pan and sprinkle over the rest of the Parmesan
Place the pan in the oven and bake for 25–30 minutes, until the pastry is puffed up and golden
Remove from the oven and leave to stand for a couple of minutes before carefully inverting onto a plate. Decorate with extra thyme sprigs and serve

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Louise Robinson is a former fashion accessories designer turned freelance food writer, stylist and photographer now based in the Sussex countryside.

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