Perfect for Lunch in Provence Tomato Tarte Tatin
Lunchtime Meals · Our House in Provence · Provencal Recipes · TasteA few weeks ago, we ate lunch at a lovely restaurant which offered an unusual, at least for France unusual, three-course vegetarian menu option. The choices looked so yummy, that most of us chose the vegetarian option. I will soon write a post about our visit to Venasque and lunch at Les Remparts. For now, I will say our starter of “Tarte Tatin aux Tomates” (Tomato Tarte Tatin) was to die for. It was so good!
Tomato Tarte Tatin
Highlighting the wonderful flavours of fresh Roma tomatoes and Oregano on a light and flaky tart shell served with crisp salad greens.
Ingredients
- 3 tbsp butter
- 1 tbsp brown sugar
- 2 garlic cloves finely diced
- 2 3/4 lbs Roma tomatoes halved and seeded
- 2 tbsps balsamic vinegar
- 1 tbsp fresh Oregano finely chopped
- salt and pepper to taste
- Pie pastry for a 12-inch tart
- Extra fresh Oregano for garnish
Instructions
- Preheat the over to 400 degrees.
- Have on hand an 11 or 12-inch tart pan with removable base and a rimmed baking sheet.
- In a large skillet of sufficient size to hold all the tomatoes, melt the butter over medium heat.
- Add the brown sugar and cook it until it is fully dissolved.
- When it starts to caramelize, add the diced garlic.
- Take it off the heat.
- Add the tomatoes and arrange them cut sides up in the skillet.
- Put back on the heat and lower the temperature and cook for 10 minutes or until the tomatoes release most of their juice.
- Add the Balsamic vinegar and cook for 2 minutes more.
- Remove from heat.
- Arrange the tomatoes in an 11 or 12-inch tart pan with removable base, cut sides up.
- Spoon some of the juices from the pan over the tomatoes.
- Sprinkle with the Oregano and salt and pepper to taste.
- Roll the pie pastry and with sharp knife or scissors, cut it into a 12-inch round.
- Place it on top of the cooked tomatoes, tucking it in at the edges.
- With a fork, make small holes in the pastry.
- Set the tart on a rimmed baking sheet and transfer to a preheated oven.
- Immediately reduce the oven temperature to 375 degrees. Bake the tart for 30 minutes, or until the pastry is golden brown.
- Remove from oven.
- Let the tart sit for 5 minutes after you take it out of the oven.
- Run a knife around the pastry to loosen it from the pan.
- Set a large plate upside down on the tart and using pot holders, turn the plate right side up so the tart comes out.
- Garnish with oregano.
- Cut the tart into wedges and garnish with oregano.
- Serve with dressed greens.
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Experience Pure Lavender Magic: Terre Ugo Near Aix-en-Provence
June 30, 2025
Terre Ugo is delighted to announce its 2025 summer program, set amidst picturesque lavender and sunflower fields. This enchanting 7-hectare family farm, situated on the outskirts of Aix-en-Provence in Puyricard, is teeming with 30,000 organic Lavender plants. From June 1 to August 31, the estate welcomes visitors daily from 10:00 am to 6:30 pm. Guests …
The Summer Truffle Festival in Aups is a Culinary Treat – Don’t Miss Out!
June 23, 2025
Located between the Mediterranean coast and the Alps, the village of Aups sits at 505 metres (1,657 ft). Considered the capital of the Haut-Var, this mid-sized town has a population of roughly 2200 residents. However, on a busy summer weekend, Aups attracts many visitors. It is considered the “gateway” to the Verdon Regional Natural Park, …
Make this Provencal Summer Menu Inspired by Seasonal Flavours
June 20, 2025
Cynthia Moos is a Provence native and the founder of Best French Forever, a lifestyle brand dedicated to women inspired by the Provençal art de vivre. Her mission is to invite women to slow down, reconnect with themselves, and curate a life they love. We asked Cynthia if she would curate our 2025 summer menu. …
Where to Eat in Provence? Domaine la Pierre Blanche is a Food Lovers’ Paradise
June 18, 2025
As the sun gracefully dips behind the Alpilles, the landscape is bathed in a gentle golden glow that dances across the grapevines, offering a prelude to an enchanting evening in Provence. This region’s luminous light, which has long captured the imaginations of celebrated artists, serves as a backdrop to the “Rosé Mule,” a tantalizing cocktail …
2 Comments
Thank you for this.
In 2017 I too, went to Les Remparts in Venasque and had the Tarte tatin à la tomate for a starter for lunch. As you so rightly say, to die for.
Consequently I have been searching for a recipe for the dish. I have made it several times, but none are ‘quite’ like the taste I remember from Les Remparts, although all still delicious.
Is this recipe obtained from the restaurant so making it identical, or is it just an inspired recreation of same?
Come summer when my home grown San Marzano tomatoes are ready to eat I shall be trying this.
There are many variations of this dish out there, but its nearly always the first one you taste and enjoy that is the criteria against which all others are judged.
Hello Norris; Thank you for reading Perfectly Provence. Michel tells me that they returned recently to Les Remparts in Venasque and the tomato tarte tatin is still fabulous. His recipe is an adaptation of teh one you tasted with some details he garnered at the restaurant. If, you are interested here is our Provencal Recipe Index for other traditional and non-typical recipes. Enjoy!