Tomato Tarte Tatin

I never paid much mind to the whole tomato fruit/vegetable debate.

Like most people, I only eat tomatoes in a savory environment, which makes it seem more like a vegetable. The following recipe proves how tomatoes can blow your mind – becoming a wonderful dessert. Bon Appetit’s tomato tarte tatin reveals tomatoes as a sweet and supple fruit, cooked in bubbling caramel and flavored with vanilla. All atop a puffed pastry.

The magazine description of this recipe says, “This dessert is a revelation. As the tomatoes cook in the caramel, they become sweet and tender but retain their clean, fresh flavor. Prepare to be blown away.” I dare you to resist a testimony like that.

My stomach didn’t want to accept that I would be eating tomatoes cooked with caramel and vanilla. But I am telling you – they tasted like sweet plums! The Bon Appetit description was dead on. Spectacular.

Tomato Tarte Tatin


  • 1 3/4 lbs. plum (or Roma) tomatoes (8 large)
  • 3 T unsalted butter, at room temperature
  • 3/4 c. sugar
  • 1 tsp vanilla extract
  • 1 sheet frozen puff pastry, thawed, corners cut to make a rough circle
  • Lightly sweetened whipped cream

Preheat oven to 425. Bring large saucepan of water to boil. Cut shallow X in bottom of each tomato and blanch until skins start to peel back, 30 seconds. Remove to ice bath.

Peel tomatoes, half, core and remove seeds.

Spread butter over bottom of 9 1/2-inch cast iron skillet. Sprinkle sugar over, then arrange tomato halves, rounded side down and close together, in the skillet.

Place skillet over medium heat and cook until sugar and butter are reduced to a thick amber syrup, 25 min. Remove skillet from heat and immediately drizzle with vanilla. Top with pastry round, tucking edges in with a knife and pressing close to the tomatoes. Cut 2-3 small slits in the pastry and slide it into the oven. Bake until pastry is deep golden brown, about 24 min. You will smell the vanilla and caramel – it’s wonderful.

Cool tart in skillet 10 min. Cut around sides to loosen pastry and place large plate over the top. Invert with oven mitts, allowing tart to settle on platter. Carefully lift off skillet – many tomatoes may stick, so gently peel them off and place neatly on the tart.

Serve warm or at room temperature with whipped cream.

I honestly can’t believe this recipe works. I doubted it up until I took the first bite, and then we were oohing and ahhing over it. I recommend you serve this to your hard-to-impress guests. Enjoy, friends! xoxo


2 responses to “Tomato Tarte Tatin

  1. As soon as my plum tomatoes are ripe (and they’re ripening!), I’m making this. And I’m making my friends eat it. Too weird, but fascinating.

  2. I forgot about this. I need to make it, pronto. Looks so, so good!

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