Tomato tarte tatin

Tomato tarte tatin

Total: 1 hr 5 Min. | Active: 20 Min.
Nutritional value / people: 383 kcal


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

500g cherry tomatoes (red, yellow, orange), halved
¾tsp salt
2tbsp thyme leaves
a little pepper
1 ½tbsp sugar
25g butter, cut into pieces
1 shallot, thinly sliced
1 puff pastry dough, rolled into a circle (approx. 32 cm in diameter)
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Quiche tin (approx. 30 cm in diameter), base lined neatly with baking paper

How it's done

Salt the tomato halves and leave to sit for approx. 20 mins. Place the tomatoes in a sieve, drain. Mix the tomatoes and thyme, season. Sprinkle the sugar onto the prepared baking paper.

Caramelize for approx. 5 mins. in the centre of an oven preheated to 220°C until the sugar turns a light brown colour.

Remove the tin from the oven. Place the butter on top of the caramel, melt. Top with the tomatoes and shallots. Firmly prick the pastry with a fork and lay loosely over the vegetables. Carefully tuck the edges down the inside of the tin.

Bake in the centre of a preheated oven for approx. 20 mins. Remove and leave to stand for approx. 10 mins. Turn out the tarte tatin onto a round platter or dinner plate. Carefully peel away the paper.

Good to know
Serve with: Salad.

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