Tomato Tarte Tatin

Summer is the season for vine ripened tomatoes.

Summer is the season for vine ripened tomatoes.  (Anna Williams)

  • Prep Time


  • Cook Time


  • Total Time


  • Servings


The Mediterranean diet wins a gold star for health. Research confirms its power to fight heart disease, help control diabetes and possibly prevent cancer. And this heart-healthy tomato tarte makes an elegant brunch presentation.


  • All-purpose flour
  • 1 sheet frozen puff pastry (half 17.3-oz. package), thawed
  • 1 Tbsp. olive oil 1 medium onion, chopped
  • 1 large yellow bell pepper, chopped
  • Salt and pepper
  • 1 tsp. fresh thyme leaves, chopped
  • 2 Tbsp. butter (no substitutions)
  • 2 Tbsp. sugar
  • 1 ½ lb. firm, ripe plum tomatoes (about 7), halved lengthwise and seeded
  • 3 oz. goat cheese, crumbled
  • 8 small fresh basil leaves


Step 1

  • Preheat oven to 400°F.

Step 2

  • On lightly floured surface, with floured rolling pin, roll pastry into 12-inch square; cut into 12-inch round. Place on waxed paper–lined baking sheet; refrigerate.

Step 3

  • In 12-inch heavy ovenproof skillet on medium, heat oil. Add onion, bell pepper, ⅛ teaspoon salt, and ⅛ teaspoon freshly ground black pepper. Cook 6 minutes, or just until tender, stirring. Stir in thyme; cook 1 minute. Transfer to bowl.

Step 4

  • To same pan, add butter and sugar; cook 1 to 2 minutes, or until both melt, stirring. Add tomatoes, cut sides down, in single layer; cover, cook 2 minutes, then uncover. Cook 3 to 4 minutes, or until most of the liquid has reduced and thickened, swirling pan frequently. Turn tomatoes over; sprinkle with ¼ teaspoon salt and ⅛ teaspoon pepper. Cook 2 minutes, or until softened and most of the liquid has evaporated, swirling pan frequently. (Any remaining liquid should be thick and glossy.)

Step 5

  • Remove pan from heat. Sprinkle onion mixture over and between tomatoes. Carefully invert dough (still on waxed paper) onto mixture in pan; discard paper. Cut 6 small slits in top of dough. Bake 30 to 35 minutes, or until crust is dark golden brown. Cool in pan on wire rack 10 minutes.

Step 6

  • To unmold, place platter over top of tart. Quickly and carefully turn platter with skillet upside down to invert tart; remove skillet. Sprinkle tart with ⅛ teaspoon salt, goat cheese, and basil. Serve immediately.