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Perfect for Lunch in Provence Tomato Tarte Tatin

A 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 @OurhouseinProvence

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.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Lunch Dish
Cuisine French, Provencal, Vegetarian
Servings 6 people


  • 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


  • 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.
    Tomato Tart tatin
  • 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.
    Tomato Tart tatin
  • 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.
    Tomato Tart tatin
  • Garnish with oregano.
  • Cut the tart into wedges and garnish with oregano.
  • Serve with dressed greens.
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Michel and Shirley

Michel and Shirley, live in wine country, in Windsor, California. They have a full family with two beautiful daughters and five amazing grandchildren. Michel's day job is as CEO of Chancellor Health Care, a company which provides housing and services to older adults.

Previously a co-owner of a popular French bistro called Bistro des Copains located in Western Sonoma County California. The Bistro was closed in early 2015, after nine years!

In 2008, after searching for years and visiting many houses they bought a 17th century stone village house in the medieval village of Sablet which is in the Vaucluse region of Provence France.

Please read about the Sablet House (available for rent) and follow their blog Our House in Provence.


  1. Norris
    August 11, 2019 at 5:29 pm — Reply

    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.

    • August 13, 2019 at 12:16 am — Reply

      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!

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