Savory Tomato Tarte Tatin with Onion Confit & Olives flips the classic upside-down tart — roasted tomato halves and Niçoise olives set in a sherry vinegar caramel, covered with puff pastry, baked, and turned out in one brave motion.
Forget everything you thought you knew about tarte Tatin! We’re taking the classic French dessert and turning it on its head with this stunningly savory version. Instead of sweet apples, we’re using deeply flavorful roasted tomatoes, which become incredibly intense and jammy in the oven. Paired with a rich onion confit, briny Niçoise olives, and a hint of roasted garlic, all nestled under a golden, flaky puff pastry crust, this dish is a true showstopper. It’s the perfect elegant appetizer, light lunch, or impressive main course served with a simple green salad. The magic happens when you flip it over, revealing the beautifully caramelized tomatoes. Let’s get baking!
Ingredients
• Note: This recipe calls for pre-made Roasted Garlic, Roasted Tomatoes, and Onion Confit. Be sure to prepare those first!
• 4 tbsp / 60 g (2.12 oz) sugar
• 1 tbsp / 15 ml water
• ¼ tsp / 1.25 ml (0 fl oz) sherry vinegar
• 4 roasted garlic cloves
• 12 Niçoise olives, pitted
• 4 roasted tomato halves
• Kosher salt and freshly ground black pepper, to taste
• 1 to 1½ cups Onion Confit
• 8 oz / 225 g frozen puff pastry, defrosted
Instructions
1. Preheat the oven to 425°F / 220°C.
2. In a small saucepan, combine the sugar and water. Heat over medium heat, swirling the pan (do not stir) until the sugar dissolves completely. Continue to cook, swirling occasionally, until the caramel turns a deep nut-brown color.
3. Immediately remove the saucepan from the heat and carefully swirl in the sherry vinegar until it’s fully combined with the caramel.
4. Working quickly, pour the caramel evenly into the bottom of four 4-ounce ramekins. Let it cool for about a minute.
5. Assemble the tarts by placing 1 roasted garlic clove, 3 pitted olives, and one roasted tomato half (cut-side down) into each ramekin on top of the caramel. Season with a pinch of salt and pepper.
6. Spoon the onion confit evenly over the tomatoes in each ramekin.
7. On a lightly floured surface, roll out the puff pastry. Cut four rounds that are slightly larger than the diameter of your ramekins.
8. Place one pastry round over each ramekin, gently tucking the edges down inside the rim.
9. Place the ramekins on a baking sheet and bake for about 20 minutes, or until the pastry is puffed, golden brown, and cooked through.
10. Let the tarts cool in their ramekins for 1 to 2 minutes. To serve, carefully run a knife around the edge of the pastry and invert each tart onto a plate. Serve warm or at room temperature.
Nutritional Information
• (Per Tart)
• Disclaimer: This is an estimate and may vary based on used.
• Calories: 480 kcal
• Protein: 6 g
• Fat: 28 g
• Carbohydrates: 52 g
• Sugar: 25 g
Pro Tips
• For the flakiest crust, ensure your puff pastry is very cold when you work with it. If it becomes soft or sticky, place it back in the refrigerator for 10-15 minutes before cutting.
• Watch the caramel like a hawk! It can go from perfect to burnt in a matter of seconds. Once it reaches a deep amber color, take it off the heat immediately.
• Use firm, ripe tomatoes like Roma or plum varieties. They have a lower water content, which means their flavor becomes more concentrated and they hold their shape better after roasting.
• These tarts are fantastic served with a dollop of crème fraîche, a crumble of goat cheese, or alongside a simple arugula salad with a lemon vinaigrette to cut through the richness.
FAQ
Q: Can I make this tomato tarte tatin vegan
A: Yes, this recipe can easily be made vegan. The key is to use a store-bought puff pastry that is made with oil or vegetable shortening instead of butter—many brands are accidentally vegan. Check the ingredients list to be sure. All other ingredients in the recipe are naturally plant-based.
Q: How can I add more protein to this vegetarian tart
A: To make this a more substantial and protein-rich meal, consider serving it with a side of a hearty lentil or chickpea salad. You could also top the finished tart with a crumble of herbed firm tofu or a sprinkle of toasted pine nuts for an extra protein boost.
Q: What’s the best way to store and reheat leftover tarte tatin
A: Store any leftover tarts in an airtight container in the refrigerator for up to 3 days. To reheat and restore the flaky crust, place them on a baking sheet in a preheated oven at 350°F / 175°C for 5-10 minutes until warmed through and crisp. We don’t recommend using a microwave, as it will make the pastry soggy.
Q: Are there any substitutes for Niçoise olives
A: Absolutely. If you can’t find Niçoise olives or prefer a different flavor, you can substitute them with other briny, flavorful olives like Kalamata or Taggiasca. For a non-olive alternative, try using capers or finely chopped sun-dried tomatoes to achieve a similar savory, salty bite.
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Savory Tomato Tarte Tatin with Onion Confit & Olives
Ingredients
Method
- Preheat the oven to 425°F / 220°C.
- In a small saucepan, combine the sugar and water.
- Heat over medium heat, swirling the pan (do not stir) until the sugar dissolves completely.
- Continue to cook, swirling occasionally, until the caramel turns a deep nut-brown color.
- Immediately remove the saucepan from the heat and carefully swirl in the sherry vinegar until it's fully combined with the caramel.
- Working quickly, pour the caramel evenly into the bottom of four 4-ounce ramekins.
- Let it cool for about a minute.
- Assemble the tarts by placing 1 roasted garlic clove, 3 pitted olives, and one roasted tomato half (cut-side down) into each ramekin on top of the caramel.
- Season with a pinch of salt and pepper.
- Spoon the onion confit evenly over the tomatoes in each ramekin.
- On a lightly floured surface, roll out the puff pastry.
- Cut four rounds that are slightly larger than the diameter of your ramekins.
- Place one pastry round over each ramekin, gently tucking the edges down inside the rim.
- Place the ramekins on a baking sheet and bake for about 20 minutes, or until the pastry is puffed, golden brown, and cooked through.
- Let the tarts cool in their ramekins for 1 to 2 minutes. To serve, carefully run a knife around the edge of the pastry and invert each tart onto a plate.
- Serve warm or at room temperature.
