Tomatoe Tart (Tarte Tatin Style)

Tomatoe tart or tarte tatin with tomatoes, pizza margherita with puff pastry dough, I don’t really know how you want to call this beauty, but you will find tomatoes simmered in caramel, baked with the dough on top and then turned upside down. Sprinkle with additional mozzarella, pine nuts and basil, and you can dig into this summery dish. I had the audacity of eating the entire thing in one go, approved of it and therefore decided to put it on the blog.

Are you a fan of tarte tatin? I definitely am and for that reason you will find two other recipes on the blog already. First the classic tarte tatin with apples and then the Tarte tatin with apricots and rosemary. I am a huge fan. Traditionally tarte tatin is made with fruits, but I thought why not also try with vegetables? It should be obvious that vegetables will taste amazing if caramelized. So tomatoes it is. They tend to contain a lot of liquid, but once you have reduced them a bit, they are amazing with this touch of caramel.

Inspiration from Nicest things (in German)

Tomatoe Tart

Serves: One tart about 24cm
Prep Time: 30min Cooking Time: 30min Total Time: 1 hr

This tomatoe tart is baked upside down with puff pastry before adding mozzarella, pine nuts and basil after baking.


  • 700 grams of smaller tomatoes (e.g. cherry tomatoes, cocktail tomatoes, etc.)
  • Olive oil, salt, pepper, pizza herbs
  • 50 grams of regular sugar
  • 2 table spoons of balsamico vinegar
  • 1 mozzarella ball
  • Basil
  • About 25-50 grams of pine nuts
  • About 150-200 grams of store-bought filo dough or puff pastry



Wash and halve the cherries, bring to a simmer in a frying pan with the olive oil and herbs. Be sure to simmer for at least 10 minutes. You want to get rid of as much liquid as possible. Stir occassionally.


Meanwhile melt the sugar on medium-low in another frying pan. Once it has the color of honey, add the balsamico vinegar carefully and stir. Pour into a tart form. You need to be fast, it will harden immediately.


Preheat oven to 180 degrees Celsius. Scoop the tomatoes with as little liquid as possible onto the caramel cut side facing downwards. It is OK if the caramel is hard already. Roll out the dough and place on top of the cherries, you don't need to be exact, I had a rectangle I cut more or less into a circle and crimped the edges a little. Bake for about 25 minutes or until golden. Meanwhile cut the mozzarella in slices, chop the basil and roast the pine nuts without any oil on medium low in a small frying pan for a few minutes. Once the tart is ready, turn upside down onto a large plate and decorate with cheese, pine nuts and basil. Serve warm or cold.

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  • Reply
    Das Mädel vom Land
    Tuesday July 25th, 2023 at 11:55 PM

    Wie köstlich … Und so wunderhübsch fotografiert 🙂
    Alles Liebe!

    • Reply
      Wednesday July 26th, 2023 at 12:14 PM

      Danke für deine lieben Worte!

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