Cherry tomato and feta tart tatin

I love putting a twist on classic French dishes, and this savory cherry tomato tarte tatin was born from one of my most successful experiments. The idea came to me one autumn day when I still had beautiful cherry tomatoes from the garden and the desire to give them a second life in a comforting dish.

The principle remains the same as for the sweet version: first, the tomatoes are caramelized with a little sugar and balsamic vinegar, then covered with pastry before being turned over. The result is spectacular, with these small, glistening tomatoes perched atop their bed of golden pastry.

What makes this recipe particularly delicious is the combination of creamy feta that melts slightly during cooking and fresh herbs that bring a Mediterranean touch. The zucchini adds a melting texture that perfectly complements the dish.

You can adapt this recipe to your liking: replace the feta with fresh goat cheese, add black olives, or vary the herbs depending on what you have on hand. It's a dish that lends itself wonderfully to improvisation.

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Cherry tomato and feta tart tatin

Recipe by Nathalie Laplace

5.0 based on 1 vote(s)

Type of dish: main courseKitchen: FrenchDifficulty: average

Portions

4

portions

Preparation time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

An original savory tarte tatin where caramelized cherry tomatoes meet creamy feta and fresh herbs. A dish that brilliantly transforms the codes of French cuisine.

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Ingredients

• 400g of cherry tomatoes

• 1 shortcrust pastry

• 100g feta of

• 1 small courgette

• 2 tablespoons of brown sugar

• 2 tablespoons of balsamic vinegar

• 2 tablespoons of olive oil

• 1 tablespoon of fresh thyme

• 1 tablespoon of chopped basil

• 2 garlic cloves

• Salt, freshly ground pepper

Preparation steps

• Preheat the oven to 200°C. Wash the cherry tomatoes and slice the courgette into thin rounds.
• In a 24cm ovenproof pan, heat the olive oil over medium heat.
• Add the brown sugar and let it melt until you get a light caramel.
• Pour in the balsamic vinegar, then arrange the cherry tomatoes and courgette slices in the pan.
• Add the chopped garlic and thyme, season lightly with salt and pepper. Let it caramelize for 8 minutes, stirring gently.
• Crumble the feta over the vegetables, then cover with the shortcrust pastry, tucking the edges well inside the pan.
• Bake for 25 minutes until the pastry is golden brown.
• Remove from the oven, let cool for 5 minutes then turn over firmly onto a serving dish.
• Sprinkle with freshly chopped basil before serving.

📊 Nutritional Information

1 serving (approx. 280g)

📝 Notes

This tart will keep for two days in the refrigerator and can be reheated in the oven for a few minutes. Overripe cherry tomatoes are perfect for this recipe as they caramelize even better.

💡 Chef's Tips

Choose firm cherry tomatoes so they keep their shape. If your pan isn't non-stick, lightly butter it before you start. The tart is best enjoyed warm to appreciate the contrast between the crispy crust and the tender vegetables.

🔄 Variations

• Mediterranean version: add black olives and replace the thyme with oregano
• Autumn version: replace the courgette with thin slices of grilled eggplant

Nathalie Laplace

Food writer for the Simple & Bon website. Passionate about healthy cooking and especially salads, slow-cooked or oven-baked recipes.