This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
This cherry tomato tarte tatin is super simple and incredibly tasty. Take a crisp puff pastry, add lightly caramelized cherry tomatoes, basil pesto and creamy burrata cheese, and you're ready to go! Even if it can be frightening, it's really easy...and to be eaten without moderation!
Here in France, tarte tatin is such a classic recipe! And trust me, once you've tried it, you'll understand why...
💙 Why you'll love it
- It's super gourmet, with its puff pastry covered in basil pesto, caramelized cherry tomatoes and creamy burrata.
- It's really very simple to make: although tarte tatin can be frightening, it's actually very easy to prepare, with basic ingredients that are easy to find.
- You can use any number of vegetables (and fruit for a sweet version, of course): white or red onions, endives, carrots, leeks, zucchinis, mushrooms, peppers, shallots, eggplants, fennel, etc...
- It's ideal for sharing and serving in portions, for a quick and easy meal with friends or family. But you can also make it just for yourself and eat it over several meals!
- It is seasonal and vegetarian, and can easily be made gluten-free.
These are the main ingredients, and the quantities can be found in the recipe card below.
- Cherry tomatoes: it's high season from June to September included, so make the most of it!
- Puff pastry for a crisp effect, contrasting with the melt-in-the-mouth cherry tomatoes and burrata.
- Balsamic vinegar and honey to lightly caramelize the cherry tomatoes.
- Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
- Basil pesto which you can buy ready-made or make yourself.
- Burrata: this smooth, creamy cheese from Puglia in Italy is the perfect finishing touch.
- Herbs: thyme, oregano and basil. Take them fresh or frozen, depending on what you have!
✅ Gluten-free version
To make this recipe gluten-free, use gluten-free puff pastry and check that your Pesto does not contain gluten.
👩🏻🍳 Chef's tips
- Don't skip the step of frying the tomatoes in a pan: this is what gives them their slightly caramelized taste and allows them to drain a little (otherwise they risk soaking your dough and softening it).
- Fold the edges of your dough in on themselves, as they will shrink slightly during baking.
- To turn the savory tarte tatin over without breaking it: place a large plate on top of the tart tin, taking care to hold the tin and plate firmly together. Then turn over quickly and confidently, in a single movement, taking care not to spill the filling.
- Serve tarte tatin hot or warm: it's best served hot or warm, with a green salad or mixed salad.
💡 Frequently Asked Questions
I would not recommend it: since the pastry is not pre-cooked, it may soften over time.
A green salad or a mixed salad, such as Greek salad or Waldorf salad.
I recommend dry rosé wine, such as a rosé from Provence or the Loire Valley, or semi-dry, like a rosé from Anjou. White wine can also be an option: prefer a Sauvignon Blanc, an unoaked Chardonnay, a Pinot Grigio, or a Vermentino.
Like most pies, you can store it for 3-4 days in an airtight container in the fridge. But as the pastry has not been pre-cooked (this is not the concept of a tarte tatin), it may soften over time.
To reheat, avoid the microwave, which will soften it completely, and put it in the oven at 320°F/160°C for a few minutes.
😋 Other tomato gems
- Baked stuffed tomatoes (with chicken)
- Pan con tomate (spanish tomato bread)
- Tomato risotto with spicy shrimps
If you make this tarte tatin, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
French cherry tomato tarte tatin
- ½ red onion
- 2 garlic cloves
- 3 ⅓ cups cherry tomatoes
- 1 puff pastry
- 4 tablespoons balsamic vinegar
- 3 tablespoons honey
- 1 tablespoon oregano
- 1 tablespoon thyme
- 2 tablespoons olive oil
- salt to taste
- black pepper to taste
- fresh basil leaves
- 6 tablespoons basil pesto
- 1 cup burrata
- Preheat the oven to 390°F/200°C in conventional mode (top and bottom heat). Wash the cherry tomatoes and cut them in half.
- In a medium heat pan, sauté finely minced garlic and red onion with olive oil until translucent.
- Then, add balsamic vinegar, honey, thyme, oregano, salt, and pepper. Let it cook for a few minutes. Add the cherry tomatoes to the pan and cook for a few more minutes (until they are slightly wrinkled), stirring often. Strain the cooking juice (which you keep) and let the contents of the pan cool aside.
- In a tart pan (or directly on a baking sheet lined with parchment paper), place a sheet of parchment paper and your cherry tomatoes. Add 1 tablespoon of cooking juice, brush your puff pastry with pesto, then spread it over the cherry tomatoes, tucking the edges of the pastry.
- Make a few holes in the puff pastry with a fork, place it in the middle of the oven, and bake for 20 to 30 minutes, until the pastry is golden and crispy.
- Take it out of the oven, let it cool for 5 minutes before turning the tarte tatin onto a plate, and adding chunks of burrata, a few fresh basil leaves. Enjoy!