Cherry Tomato Tarte Tatin

Photos by Simon Lambert

Serves: 6

Preparation time: 10 minutes

Cooking time: 20–25 minutes

Skill level: Medium

Vegetarian

Ingredients

• 500 g cherry tomatoes

• 6 sprigs fresh thyme (leaves only)

• 2 Tbsp balsamic vinegar

• 2 tsp extra virgin olive oil

• 1 sheet Heritage Bakers flaky puff pastry 

• 20 g parmesan or crumbled feta (optional)

• Cracked black pepper and sea salt

Method

1. Preheat oven to 200 °C (180 °C fan).

2. In a bowl, toss cherry tomatoes with thyme leaves, balsamic vinegar, olive oil, a pinch of salt, and cracked black pepper.

3. Tip the tomato mixture into a heavy-based ovenproof frying pan (18–20 cm diameter).

4. Spread evenly to cover the base.

5. Sprinkle over half the parmesan or feta if using.

6. Top with pastry: Place the pre-rolled pastry sheet directly over the tomatoes, trimming or slightly overlapping edges as needed.

7. Gently tuck the edges down around the inside rim of the pan to form a rustic crust once inverted.

8. Bake for 20–25 minutes, until the pastry is puffed, deep golden, and crisp.

9. Cool briefly: Remove from the oven and rest for 2–3 minutes.

10. Place a plate over the pan and carefully flip to release the tarte. Let any juices settle for a moment before serving.

11. Serve warm, topped with remaining cheese (if using) and a fresh green salad.

Recipes by Alison Lambert