Tomato Tartes Tatin 6.000

Lois Raimondo

Aug 15, 2007

Visually appealing and a bit of a surprise, tastewise, these tarts could be served as a sweet appetizer as well. For dessert, the tart goes well with vanilla ice cream or tomato sorbet.

You'll need six 4-inch tart pans or molds for this recipe.

Servings: 6
  • 6 small yellow tomatoes, such as oversize cherry tomatoes or Sungold tomatoes
  • 6 small red tomatoes, such as oversize cherry tomatoes
  • Flour, for dusting
  • 1 pound frozen puff pastry, such as Dufours brand, slightly thawed
  • 1 tablespoon extra-virgin olive oil, plus more for brushing and drizzling
  • 1/2 cup light brown sugar
  • 1 to 2 basil leaves, for garnish (optional)


Preheat the oven to 375 degrees. Have ready six 4-inch round nonstick tart pans. Line a large rimmed baking sheet with parchment paper.

Boil water and pour it into a medium mixing bowl. Use a sharp knife to make a small "X" in the bottom of each tomato and place the tomatoes in the hot water for 15 to 20 seconds. Drain the water and peel the tomatoes; cut them crosswise into 1/8-inch slices. Set aside.

On a lightly floured work surface, roll out the puff pastry to a thickness of 3/16 inch. Use a 4-inch round cutter (the rim of a large coffee cup will do) or one of the tart pans, inverted, to cut the dough into 6 disks (reserve any scraps for another use). Place the disks on the baking sheet and refrigerate for 15 minutes.

When ready to bake, brush the top and sides of each disk lightly with the extra-virgin olive oil and use a fork to prick the top of the disk several times. Use the 1 tablespoon of olive oil to brush the insides of all six tart pans, then sprinkle an even, thin layer of brown sugar (about 1 tablespoon each) in the bottoms of the pans. Place the tomato slices in each pan, overlapping them and alternating the red and yellow colors (about 12 slices per pan), then sprinkle the remaining sugar on the tomatoes. Place the puff pastry disks on the tomatoes, pressing gently. Place the 6 pans on the baking sheet and bake for 12 to 15 minutes, until the pastry is light brown.

Transfer to the stovetop to rest for a few minutes before inverting each tarte tatin onto the center of an individual plate, using a spoon to tap on the bottom of the pan if necessary to release the tart. Drizzle some olive oil around the plate. If desired, roll the basil leaf or leaves into a tight cylinder and slice into very thin strips (chiffonade); sprinkle on the plate as garnish. Serve warm.

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Recipe Source

From chef Dominique Filoni at the Four Seasons in Georgetown.

Tested by Hal Mehlman.

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