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The starter, Mediterranean

Cherry tomato tarte tatin

Cherry tomato tarte tatin is a savory starter for 6, with tomatoes caramelized in balsamic vinegar under puff pastry, served warm with fresh goat cheese and arugula. It takes 25 minutes of active work, is made in the morning for the evening, rates easy, and costs about €1.70 per person. Success comes down to a just golden caramel and tightly packed tomatoes before baking.

A tarte tatin, but savory, with cherry tomatoes caramelized in balsamic vinegar, the surprise starter of the meal.

Cherry tomato tarte tatin
For
6 people
Work
25 min
Total time
1 h 05
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€1.70
Calories per person
300 kcalcalculated by Kiloach, your weight coach

This tart flips the usual script, borrowing the sweet tatin technique to highlight a summer vegetable instead. Cherry tomatoes candy in a balsamic caramel, their acidity balancing the sugar, while the puff pastry bakes underneath and becomes a crisp top once flipped. Fresh goat cheese adds creaminess, and arugula brings a peppery edge.

It's a starter that makes an impression without complicating your day, perfect for a summer dinner with friends or a family meal when cherry tomatoes are at their best. It opens a menu nicely before grilled meat or fish, and kids tend to like it too, thanks to the puff pastry and the sweet and savory mix.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 3 steps, 5 min
  3. Before the guests arrive 1 step, 30 min
  4. When it's time to serve 1 step

Make and bake the tart in the morning for the evening, then let it sit at room temperature until up to 30 minutes before guests arrive. Right before they arrive, warm it slightly if needed, and at serving time, flip the tart onto a plate and top with crumbled goat cheese and fresh arugula.

The ingredients

6 people

Fruits and vegetables

  • Cherry tomatoes 700 g
  • Thyme 4 sprigs
  • Arugula 60 g

Dairy

  • Puff pastry 1
  • Fresh goat cheese 100 g

Pantry

  • Balsamic vinegaroften in the pantry 4 tbsp
  • Sugaroften in the pantry 2 tbsp
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Make a caramel with the sugar, balsamic vinegar, and olive oil in a round cake pan that can go in the oven. 5 min

    Stop as soon as the caramel turns foamy and golden, it will keep darkening on its own.

  2. Arrange the cherry tomatoes cut side up, and scatter with thyme, salt, and pepper.

    Pack them in tightly, they shrink as they cook.

  3. Cover with puff pastry, tucking the edges down into the pan, and prick it with a fork.

    Tuck the pastry down along the side of the pan, it will form a neat edge once flipped.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Bake at 200°C until the pastry is golden and puffed, then let cool slightly. 30 min

    Set the pan on a baking sheet to catch any juice that overflows.

When it's time to serveThe final touches, right in front of your guests.

  1. Flip the tart onto a plate, then top with crumbled goat cheese and arugula.

    Run a knife blade around the edge of the pan before flipping, with one firm motion.

Our tips to get it right

  • Pick firm cherry tomatoes that are roughly the same size, they cook evenly and the flip stays clean.
  • Use a cake pan with a flat bottom, it keeps the tart even and stops the caramel from pooling on one side.
  • Let it cool properly before flipping, hot caramel runs everywhere and cold caramel sticks to the pan.

The variations

  • Swap the fresh goat cheese for burrata or mozzarella for a softer, meltier version.
  • Add sliced red onions and let them caramelize with the tomatoes for more sweet depth.
  • For kids, skip the arugula and use a little grated parmesan instead of goat cheese.

What to serve it with

  • A glass of chilled dry white wine
  • A light green salad to follow
  • A well chilled rosé in summer

Storage

The baked tart keeps for 1 day in the fridge in a sealed container, without the goat cheese or arugula added at the end. Warm it in the oven for a few minutes before flipping and topping it.

Questions about this recipe

Can you use cherry tomatoes in different colors?

Yes, a mix of red, yellow, and orange cherry tomatoes makes the tart more colorful without changing the cooking time. Cut them all in half the same way for even cooking.

How do you keep the tart from falling apart when you flip it?

Pack the tomatoes tightly, rounded side down against the pan, before adding the pastry, they'll hold together better. Also run a knife blade around the edge of the pan right before flipping.

Can you use shortcrust pastry instead of puff pastry?

Yes, shortcrust pastry works too and gives a more crumbly, less puffed result. Puff pastry is still better for the classic tatin effect, golden and crisp.

How many cherry tomatoes do you need for 8 people?

Plan on about 930 g of cherry tomatoes for 8 people, keeping the same proportions for the caramel. Use a slightly larger pan so the tomatoes stay tightly packed.

Can a cherry tomato tarte tatin be made ahead?

Yes, during the day. The recipe needs 25 min of work in total, split up like this, the same day, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a cherry tomato tarte tatin?

Allow 1 h 05 in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "easy".

How many calories are in a cherry tomato tarte tatin?

About 300 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a cherry tomato tarte tatin cost?

About €1.70 per person, that's €10.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Remember to ask your guests about their allergies before putting your menu together.

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