Tomato Tarte Tatin

Prep: 10 minutes
Cook: 50 minutes
Servings: 4
Tomato Tarte Tatin

Looking for an easy vegetarian meal? Encase juicy cherry tomatoes in flaky pastry, with this simple Tomato Tarte Tatin.


  • 1 tbsp olive oil
  • 2 red onions, halved and finely sliced
  • 2 cloves garlic, crushed
  • 1 tbsp CSR sugar
  • 2 tbsp balsamic vinegar
  • Salt and cracker pepper
  • ½ tsp dried oregano
  • 2 tspn chopped fresh rosemary
  • 400g canned cherry tomatoes
  • 1½ sheets Pampas Frozen Puff Pastry, just thawed
  • Goats cheese & baby rocket to serve


  1. Heat oil in a non-stick frying pan. Add onions and cook 2 minutes over a medium/low heat until soft and lightly golden. Add garlic and cook for 1 minute longer. Add sugar and vinegar and cook stirring for 2 minutes.
  2. Add salt, pepper, oregano, rosemary and undrained cherry tomatoes. Simmer gently for 10 to 15 minutes or until very thick, stirring occasionally. Set aside to cool.
  3. Meanwhile, preheat oven to 220°C (200°C fan-forced). Lightly oil a 23cm diameter, round cake pan and line base with a circle of baking paper which extends 1 cm up the sides of the pan. Spread tomato mixture over the base.
  4. Cut pastry into 6 equally sized triangles. Place on top of tomato mixture. The pastry triangles will overlap. Tuck in pastry around edges. Use the point of a sharp knife to make 3 small incisions through the pastry to allow for steam to escape. Bake 20-30 minutes or until pastry is golden brown.
  5. Remove from oven and cover with a serving plate or board. Carefully upturn to remove tart from pan. Top with goats’ cheese and rocket.