Tarte Tatin! But with one of the best things about summer: Tomatoes! Growing up, my first experience with tarte tatin was an apple one – or was it plum? – regardless, tarte tatins are inverted puff pastry deliciousness, and this savory summer version is perfect for your next get together!
My favorite thing about this recipe is that it has the perfect balance of flavors and textures. There’s a shatteringly crisp layer of puff pastry on the bottom, then creamy goat and ricotta cheeses, soft, caramelized shallots, and finally, roasted cherry tomatoes that burst with each bite! Flavor-wise, this dish has it all, too: herby tomatoes; sweet, garlicky shallots; tangy, creamy cheese; and buttery puff pastry. It’s just as delicious as it is beautiful! A work of art that will be sure to impress each and every guest at your table.
Tomato Tarte Tatin
- 4 8 ounce containers cherry tomatoes (about 6 cups cherry tomatoes)
- 4 tablespoons olive oil divided
- 2 teaspoons fresh thyme plus 3 sprigs for assembly
- Kosher salt and freshly ground black pepper to taste
- 3 shallots thinly sliced (about 1 cup)
- 2 garlic cloves grated
- 1-2 tablespoons balsamic
- 1 cup whole milk ricotta
- 1 4 ounce log goat cheese (about 1/2 cup)
- 1 sheet thawed puff pastry
- Preheat oven to 425°F. Remove ricotta and goat cheese from refrigerator to come to room temperature.
- Place tomatoes on a sheet pan and drizzle with 2 tablespoons olive oil, then sprinkle with thyme, salt, and pepper. Use clean hands to toss until well mixed, then spread tomatoes evenly across pan. Place in oven and roast until tomatoes begin to wrinkle and burst, but keep most of their shape, 20-25 minutes. Remove from oven and set aside to cool slightly. Leave oven on.
- While tomatoes roast, start shallots. Heat 1 tablespoon olive oil in an enameled cast iron skillet, or stainless steel skillet, over medium low heat. Add shallots and a large pinch of salt, and cook, stirring often, until dark golden brown and very soft, about 20 minutes. Lower heat if shallots begin to burn, and do not worry if some stick to the pan; it will be deglazed later. Once caramelized, add garlic and cook for another minute or two, then increase heat to medium and add balsamic vinegar. Stir well, scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes, or until vinegar has reduced and shallot mixture is jammy. Remove from heat and set aside.
- While tomatoes and shallots cool slightly, make the cheese mixture.
- In a medium mixing bowl, add cheeses and mash with a fork until smooth and well combined. Taste and season with salt and pepper. Set aside.
- Place a 9-inch cake pan or oven-safe skillet over sheet of thawed puff pastry as a guide to cut a 9-inch round. Use a sharp knife or scissors to cut around pan; circle does not need to be exact, but pastry corners should be trimmed.
- Grease pan with remaining tablespoon of olive oil. Arrange 3 sprigs of thyme in center of pan, then top with a single, tightly packed layer of tomatoes. Pour any pan oil or juices over tomatoes, then sprinkle shallots evenly over tomato layer. Dollop cheese mixture over shallot layer, then use a spoon or offset spatula to spread evenly. Place puff pastry circle on top of cheese layer, and use a large spoon to tuck edges down and around filling.
- Place in oven and bake for 30-35 minutes, or until pastry is puffed and golden brown all over.
- Remove from oven and cool for 5 minutes.
- Place a large plate or platter over pan and invert. Lift pan away, and if any tomatoes or thyme sprigs stick, remove from pan and gently wedge back into place in finished tart.
- Slice into wedges and serve warm.