Tomato Tart Tatin and Rosé from Provence
Lunchtime Meals · Maison Mirabeau Wines · Provencal Recipes · TasteThis Tomato Tarte Tatin starter was so gorgeous on the eye that everyone who came to our Mirabeau lunch was already talking about it before they even sat down. It combines all the delicious flavours of Provence in a super-concentrated way, giving you a fantastic starter to a sunny meal, or work it as a stand-alone lunch with some salad or fine beans. The recipe was previously published by Mirabeau Wine.
Tarte Tatin aux Tomates (Savoury Tomato Tart)
It helps that everyone already knows and loves Tarte Tatin, the upside-down caramelised apple tart, so it’s great fun to adapt this technique for vegetables. The crust is easy to make and given that it’s baked upside-down the lovely juices only really soak into the pastry once it’s already crispy and baked, a big bonus in tarte terms. It’s easy, cannot really go wrong and is guaranteed to give your guests a big vibe of Provence, so just have a go at making one!
Ingredients
For the Crust
- 200 g flour
- 100 g butter room temperature
- pinch salt
- a few drops water if needed
For the Caramel
- 60 g butter
- 100 g sugar
- 5 tsp balsamic vinegar Aceto Balsamico, in Italian
For the Filling
- 25 cherry tomatoes
- 6 medium tomatoes very firm, multi-coloured
- 1 clove garlic
- 5 branches thyme
For the Topping
- 150 g black olives pitted
Instructions
Crust
- Prepare the dough for the crust in a bowl by rubbing the butter, salt and flour between both hands until everything is perfectly crumbly
- Form the crumbles into a ball on the bottom of the bowl. In case it won’t stick together just yet, add a few drops of cold water and try again. Repeat if necessary.
- Once the dough sticks together, cover it with foil and put in the fridge to chill for at least one hour.
Caramel
- Prepare a tarte tatin mould (alternatively a deep oven-proof pan or another baking mould).
- In a heavy saucepan, melt sugar slowly at medium temperature until it is dissolved and turns into a slightly golden coloured caramel. Don’t try to rush by using higher heat because the sugar burns easily and then turns bitter.
- Then carefully add the butter to the caramel and – being prepared for a vividly bubbling hot liquid – cautiously add the Aceto Balsamico, too.
- Swirl both ingredients into the caramel until everything is well combined and take off the heat.
- Instantly pour the caramel into the baking mould, making sure to evenly cover the base and put it somewhere safe to cool down.
Tarte
- Preheat oven to 250 °C (upper and lower heat).
- Wash tomatoes. If you use bigger tomatoes with a lot of pulp, cut off the top and remove the watery seeds.
- Place all the tomatoes on the cold caramel, with their cut off tops or the stem marks facing up.
- Peel and cut garlic into very thin slices. Pick the thyme leaves from the branches. Sprinkle garlic and thyme over tomatoes, generously season with salt and pepper.
- Take the dough out of the fridge and roll it to a circle which is about 10 cm larger in diameter than the baking mould.
- Cover the tomatoes with the crust and and tuck the excess gently into the sides of the mould. Using the tip of a knife, cut a few small holes into the crust.
- Put the tarte into the oven and bake it for 25 to 30 minutes until the crust is golden brown.
- Let the tarte cool down for 5 minutes, cover the mould with a tight fitting plate or platter and flip it over in one swift motion while the caramel is still warm and liquid. Set aside until it has cooled down completely, top with the olives and then serve.
- Bon appétit from the Mirabeau kitchen and enjoy this tart with a nice glass of Rosé – you deserve it.
Tried this recipe?Let us know how it was!
More Savoury Tart Recipes
French Onion Tart
A rich, buttery pastry crust (buy in the cooler or frozen section in the supermarket), topped with sweet roasted onions, gruyere cheese, and a sprinkle of fresh herbs, make this a French onion tart. In Provence, we call it a pissaladière. It is a perfect meal for lunch with a fresh salad and lemon dressing or a lovely appetizer finger food at parties with drinks.
Check out this recipe
Zucchini and Chèvre Tart with Moroccan Spices
A delicious Zucchini tart recipe that can be served as a main course (4-6 people) or a first course (8-12 people).
Check out this recipe
Zucchini Tart
A tasteful dish best filled with seasonable vegetables and served for lunch, Enjoy!
Check out this recipe
Tarte Soleil - Puff Pastry Appetizer
From the chef, "Provençals like things sunny and pretty, so this is a popular take on the local, traditional fougasse. It can be filled with any strong-flavoured spreadable mixture such as tapenade or anchoiade or a sundried-tomato paste or even a spinach/ricotta or goat cheese."
Check out this recipe
Wild Mushroom Tart - Tarte aux Trompette de la Mort
This savoury tart is easy to make and you can use any mushroom mix that you find. The Trompette de la Mort is impressive (and tasty), but girolles or chanterelles work just fine too.
Check out this recipeFull day Wine Tasting Tour from Marseille: Châteauneuf du Pape, Gigondas & Séguret
Experience a full day of wine tasting and cultural exploration on this enchanting wine tour. Discover the rich history, stunning landscapes, and world-class wines of the Southern Rhone Valley as you visit the picturesque towns of Châteauneuf-du-Pape, Gigondas, and Séguret.
Book this Experience for 2025Legal
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.
Previous Post
Book Review: Death on the RivieraRelated Provence Articles
Recipe for Tomato Soupe au Pistou
November 13, 2015
Jackie shares her version of a Provencal classic soupe au pistou. In this variation, a heavier dose of tomatoes will give you a summery reminder as winter closes in. According to Jackie, All this tomato growing and preserving couldn’t go by without attempting a few new recipe ideas in the kitchen and in a departure …
Rosé 2015 Tasting from Coteaux d’Aix-en-Provence
June 15, 2016
On a cold grey blustery day in early April, I made my way to the Salon du Millesime 2015 Coteaux d’Aix-en-Provence held at the Hotel Renaissance in Aix-en-Provence. This is the only one of the repertoire of Provence tastings which takes place in the evening, from 4 to 9 pm. …Continue reading here for the full tasting …
My Provençal Salad the Tastes of Eating Local in Provence
April 12, 2018
This salad plate is a cross between carpaccio and salad. Prepare the tapenade and pesto in advance. Shop for the fresh melon, lettuce leaves and tomatoes at the market in the morning and then plate the ingredients in time for lunch.…
2014 Rosé Wines from Provence – Part 1
April 15, 2015
I am often asked which rosé wines from Provence I would recommend, so I have put together some which I liked at recent tastings. The wines were tasted at various domaines, the large trade fair Prowein in Dusseldorf and the annual Côtes de Provence tasting in Mandelieu, both this month, March 2015. I tasted 77 …
1 Comment
I love a good tomato tart, and this one looks especially good!