Fragrant tomato tarte tatin

Juicy, sun-kissed cherry tomatoes encased in crispy, buttery golden pastry. It’s simply heavenly.

1 hour

Serves 6-8


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  • 1 Tbsp (15ml) each butter and olive oil  
  • 2 spring onions, chopped 
  • 2 cloves garlic, chopped 
  • 1 punnet (500g) cherry tomatoes  
  • 2-3 Tbsp (30-45ml) sugar 
  • ¼ cup (60ml) red wine vinegar or sherry vinegar  
  • 2 tsp (10ml) dried Italian herbs 
  • Salt and milled pepper 
  • 1 packet (400g) puff pastry, defrosted  
  • Fresh rocket and basil dressing (see cook’s note) for serving 



  1. Preheat oven to 200°C. 
  2. Heat butter and olive oil in a 28cm ovenproof pan over medium heat. 
  3. Sauté onions and garlic for about 5 minutes, until slightly caramelised.  
  4. Remove and set aside.  
  5. Cook cherry tomatoes in the same pan for 5-8 minutes until blistered.  
  6. Add sugar, red wine vinegar or sherry vinegar and herbs.  
  7. Cook for 12-15 minutes until mixture thickens. Season. 
  8. Roll puff pastry to fit over the top of the pan, and trim off excess to form a disc. 
  9. Add onion mixture to tomato mixture.  
  10. Cover with pastry disc and use the back of a spoon to tuck in the edges.  
  11. Make two small incisions in the centre for steam to escape.  
  12. Bake for 25-30 minutes until golden on top.  
  13. Remove from oven and rest for 5 minutes before inverting onto a plate.  
  14. Serve with fresh rocket and dressing, if you like. 



Serve this luscious tart with a creamy basil dressing. Blend ¼ cup (60ml) mayonnaise, 2 Tbsp (30ml) each plain yoghurt and olive oil, a handful fresh basil, 1 Tbsp (15ml) vinegar and 1 chopped garlic clove. Season with salt and milled black pepper and serve. 


Browse more vegetarian recipes here.


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