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    Home » Vegan Recipes » Cherry Tomato Tarte Tatin

    Cherry Tomato Tarte Tatin

    Published: Jun 25, 2015 · Modified: Jul 28, 2021 by Kate Ford · This post may contain affiliate links.

    Cherry Tomato Tarte Tatin
    JUMP TO RECIPE PRINT RECIPE BOOKMARK SAVED!

    There are a plethora (love that word) of recipes out there for tomato tartes tatin, and they are surprisingly different. Many look prettier than mine, in that the tomatoes remain plump and neat as they are cooked for a much shorter time.  However after a few experiments I found that they just spurt their juice everywhere when sliced and are disappointingly watery.

    So here I pre-cook the tomatoes, and deliberately give them a bit of a squash with a fork so the juices run into the pan.  These juices are then cooked down with some sugar and balsamic vinegar to make a sticky glaze which gives some real 'oomph' to the tomatoes and a deep savoury-ness to what could otherwise be a bit of a bland tart. 

    This is delicious when warm - not straight from the oven (too messy), and not cold (slightly claggy texture), but is just as good re-heated the following day.  Lovely served with Jersey Royals and a crisp green salad.

    Cherry Tomato Tarte Tatin 2
    Cherry Tomato Tarte Tatin

    Cherry Tomato Tarte Tatin

    Kate Ford | The Veg Space
    A rich puff pastry base topped with balsamic-baked cherry tomatoes creates a simple but showstopping tomato tart.
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    Prep Time 15 mins
    Cook Time 35 mins
    Total Time 50 mins
    Course Main
    Cuisine British
    Servings 6 people
    Calories 316 kcal

    Ingredients
      

    • 650 g cherry tomatoes
    • 1 tablespoon olive oil
    • 1 tablespoon balsamic vinegar
    • 2 teaspoon caster sugar
    • 1 tablespoon pine nuts
    • 230 g circle of ready-rolled puff pastry
    • 2 tablespoon sun-dried tomato paste
    • 50 g vegetarian or vegan parmesan-style cheese

    Instructions
     

    • Preheat the oven to 190°C / 375°F / Gas Mark 5.
    • In a large frying pan, heat the olive oil and add the cherry tomatoes. Cook over a medium heat for 8-10 minutes turning occasionally until starting to brown and release their juices. Squash the tomatoes gently with a fork to release even more juice, and remove from the heat.
    • Oil the base of a 24cm cake tin, springform tin or ovenproof frying pan, and scatter in the pine nuts. Remove the tomatoes with a slotted spoon and arrange in your tin/pan, then season with salt and black pepper. Heat up the remaining tomato juices left in the pan, and add the balsamic vinegar and sugar. Boil for a minute or two until the liquid has turned syrupy, then pour it over the tomatoes. Grate the parmesan-style cheese over the tomatoes.
    • Unroll the circle of puff pastry and spread it evenly with the sun-dried tomato paste. Pick up the pastry so it is tomato-paste side down, and place over the tomatoes, tucking in the sides if necessary so that the tomatoes are completely covered. Prick the pastry in 5 or 6 places with a sharp knife to release steam as it is cooking.
    • Bake in the oven for 25 minutes, by which time the pastry should be golden and crispy. Leave to rest in the tin for 5 minutes, then place your serving plate over the tin and flip it over to turn out, (top tip - I do this over the sink as some stray juices always escape!). Slice and serve!

    ENVIRONMENTAL INFORMATION

    Nutrition

    Serving: 1servingCalories: 316kcalCarbohydrates: 24gProtein: 7gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 6mgSodium: 337mgPotassium: 280mgFiber: 1gSugar: 5gVitamin A: 763IUVitamin C: 25mgCalcium: 115mgIron: 2mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
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    Make it vegan: Just omit the parmesan, (remember to adjust seasoning accordingly - you may want to add a little more salt), and check that your puff pastry is vegan.

    If you like the look of this recipe please follow me for more…. on Facebook, Twitter, or Pinterest.  Thanks!  Kate x

    « Posh Brunch Egg on Toast
    Fennel and Apple Salad with bulgur wheat »

    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Jane Susanna Ennis says

      September 02, 2015 at 7:50 am

      Wow! Going to make this with the tomatoes from my garden!

      Reply
      • thevegspace says

        September 02, 2015 at 12:49 pm

        Ooh lovely - let me know how you get on!

        Reply
    2. Jen says

      August 07, 2015 at 10:22 pm

      What a beatiful looking tart, so vibrant and colourful. Great tip about cooking the tomatoes first too, after all no one wants a soggy bottom! Thanks for sharing with The Pastry Challenge 🙂

      Reply
    3. Jacqueline Meldrum says

      July 25, 2015 at 3:12 pm

      I know you've been over but I wanted to stop by and say thanks for submitting this to Meat Free Mondays, I was delighted to publish it as a featured recipe. It’s great inspiration for everyone. Stumbled, Pinned and Tweeted 🙂

      Reply
    4. Sarah Fawcett says

      July 24, 2015 at 6:46 am

      Wow stunning, found this from Jac's Tinned Tomatoes blog, I'll definitely be giving this one a try

      Reply
    5. Irene says

      July 20, 2015 at 12:34 am

      Awesome recipe! I just have a loooooot of tomatoes from my parents house and would like to make different thing than the tomatoes sauce, we have enough! I will try it, thank you!

      Reply
      • thevegspace says

        July 21, 2015 at 4:05 pm

        Lovely - hope it works out well!

        Reply
    6. Thalia @ butter and brioche says

      June 28, 2015 at 10:15 pm

      Tarte tatin's, especially savoury ones are just fabulous. I totally need to make this recipe - I love that cherry tomato filling!

      Reply
      • thevegspace says

        July 02, 2015 at 1:01 pm

        Thanks Thalia - can't go wrong with a bit of puff pastry and just about anything on top!!

        Reply
    7. Choclette says

      June 27, 2015 at 4:51 pm

      Ooh, I can just imagine how delicious that tart is.I used to make a tomato tart in a shortcrust pastry case which was pretty good, but I reckon this one probably tops it 🙂

      Reply
      • thevegspace says

        July 02, 2015 at 1:02 pm

        Thanks - love a good shortcrust tart too, with just about any filling!

        Reply
    8. Margot @ Coffee & Vanilla says

      June 27, 2015 at 12:24 pm

      What a beautiful tart!! Lovely recipe, I really like addition of the pine nuts here, quite unusual 🙂

      Reply
      • thevegspace says

        July 02, 2015 at 1:02 pm

        Thanks Margot - love pine nuts in just about anything tomatoey! An expensive habit though... oops!

        Reply
    9. Claire @foodiequine says

      June 26, 2015 at 9:13 pm

      Love the sound of this. Tarte Tatin is one of my favourite deserts but I've never had a savoury one.

      Reply
      • thevegspace says

        July 02, 2015 at 1:03 pm

        Thanks Claire - savoury ones are awesome too... Not quite as juicy and caramel-y as the sweet version but still very good!

        Reply
    10. Nadia says

      June 25, 2015 at 12:52 pm

      Another awesome recipe 😀 love the vibrant red colour x

      Reply
      • thevegspace says

        July 02, 2015 at 1:04 pm

        Thanks Nadia!

        Reply

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    > FOLLOW

    Subscribe now to never miss a new recipe & receive a free copy of my vegan meal plan!

    > POPULAR RECIPES

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    • Roasted Pumpkin Soup with garlic and rosemary
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