This Cherry Tomato Tarte Tatin features juicy caramelized cherry tomatoes topped with salty feta cheese encased in a crispy buttery dough!
Ready in just 3 steps, this is the perfect appetizer for a summer party or as an alternative to pizza! Or bake it in a heart-shaped pan for Valentine’s Day!
Cherry Tomato Tarte Tatin with Feta
This Cherry Tomato Tarte Tatin is one of my favorite summer appetizers (or lunches hehe). It’s light and fun but packed with flavor and so satisfying!
I also love it on Valentine’s Day baked in a heart-shaped pan, I tried it once and it was just so pretty! 🙂
This Tarte Tatin Is:
- Topped with caramelized cherry tomatoes and feta.
- Encased in a crispy buttery dough.
- Packed with flavor!
- Savory sweet.
- Ready in 3 steps.
- Light and fun, perfect for summer.
- Great on Valentine’s Day baked in a heart-shaped pan!
Ingredients for Cherry Tomato Tarte Tatin
Full measurements included in the recipe card below 🙂 .
Cherry tomatoes. Washed and halved!
Sugar, white granulated. To give you that delicious caramelized top!
Salt and pepper, for flavor.
Oregano, dried. For flavor.
Olive oil. I recommend using high-quality olive oil for best flavor.
Vinegar, apple cider if possible, if not white vinegar will also work.
Pie dough. Store-bought or homemade. I like to use my Homemade Pie Crust for this tarte tatin (I cut the recipe in half because it makes 2 discs but you only need one).
Alternatively, you can also use puff-pastry but I think it turns out much better with pie dough as it’s sturdier and absorbs the moisture of the tomatoes much better, puff-pastry tends to soften very quickly.
Feta cheese, for topping. This truly takes your tarte tatin to the next level adding some extra flavor and tang.
How to make Cherry Tomato Tarte Tatin
Step-by-step instructions included in the recipe card below 🙂 .
STEP ONE: Preheat the oven to 400F (200C).
STEP TWO: Prepare the cherry tomatoes. In an 8-inch (20 cm) non-stick pan, add the cherry tomatoes cut side up (facing you) and season them with sugar, salt, pepper, oregano, olive oil, and vinegar.
STEP THREE: Bake for 5 minutes or until all the sugar has melted. Meanwhile, prepare the pie dough by rolling it out into a 9-inch (22 cm) disc.
As soon as 5 minutes have passed, remove the pan from the oven, top with the pie dough, tuck the edges into the pan and use a knife to cut a few slits into the dough to keep it from puffing up.
Bake for another 20-25 minutes or until the crust is golden. Remove from the oven, invert onto a clean plate, top with the crumbled feta, and return to the pan feta side up (facing you) and bake for another 5 minutes.
Make-Ahead And Storing Instructions
Make-Ahead Instructions: I don’t recommend fully making tarte tatin ahead of time because it’s truly best eaten as it’s made but if you plan on using Homemade Pie Crust, I recommend you start making that 1-2 days ahead of time and then store it in the refrigerator ready to go for this recipe!
Storing Instructions: Store in an airtight container in the refrigerator for 2-3 days. Keep in mind that the pie dough layer will soften up overtime. You can enjoy this tarte tatin cold, at room temperature or warm (reheat in the oven or in a skillet on the stovetop over low heat and covered with a lid).
HAPPY BAKING LOVES!! I hope you’ll love this delicious Caramelized Tomato Tarte Tatin as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️⭐️⭐️⭐️⭐️ if you make it! Your comments make my day!! 🌈💘
More appetizers you will love:
Cherry Tomato Tarte Tatin with Feta
Ingredients
- 1 pie dough (storebought or 1/2 batch of my
Homemade Pie Crust which is what I used or one 14-oz package puff pastry) - 1 lb (450 g) cherry tomatoes washed
- 2 tbsp (24 g) white granulated sugar
- 1/2 teaspoon kosher salt
- 1 dash black pepper
- 1/2 teaspoon dried oregano
- 3 tbsp (40 ml) olive oil
- 1 tbsp (15 ml) apple cider vinegar
- 4 oz (115 g) feta cheese (crumbled)
Instructions
- Preheat the oven to 400F (200C).
- Prepare the cherry tomatoes. In an 8-inch (20 cm) non-stick pan, add the cherry tomatoes cut side up (facing you) and season them with sugar, salt, pepper, oregano, olive oil, and vinegar.
- Bake for 5 minutes or until all the sugar has melted. Meanwhile, prepare the pie dough by rolling it out into a 9-inch (22 cm) disc. As soon as 5 minutes have passed, remove the pan from the oven, top with the pie dough, tuck the edges into the pan and use a knife to cut a few slits into the dough to keep it from puffing up. Bake for another 20-25 minutes or until the crust is golden. Remove from the oven, invert onto a clean plate, top with the crumbled feta, and return to the pan feta side up (facing you) and bake for another 5 minutes.
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