Tomato Tart tatin
This Tomato Tart Tatin recipe is a celebration of the vibrant summer tomato season. It showcases a stunning array of tomato colors, from sliced to cherry varieties, creating a visually appealing dish. Finished with a sprinkle of fresh basil, this tart is a feast for the eyes and the taste buds, making it a perfect addition to any table.
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Olga is the creator and author of the blog ‘The Vegan Feast’. She shares plant-based versions of traditional favorites, aiming to make vegan cooking accessible and enjoyable for everyone while preserving cherished culinary traditions. Besides creating delicious recipes, Olga is also skilled in cooking, baking, styling, and photographing her culinary creations.

Delectable Tomato Tart Tatin

This exquisite Tomato Tart Tatin is the perfect way to celebrate the bountiful summer tomato season. To create a stunning mosaic of colors, that are certain to brighten up your table, use a variety of sliced and/or cherry tomatoes. The salty, briny olives, and creamy vegan cheese, provide a delightful contrast to the sweetness of the tomatoes.

Ingredients You’ll Need

  • Olive oil
  • Onion
  • Garlic
  • Salt
  • Black pepper
  • Olive oil
  • Tomatoes
  • Oregano
  • Balsamic vinegar
  • Vegan All-Butter Pie Crust
  • Olives
  • Dairy-free Boursin, or vegan feta
  • Basil for garnish

How to Make this Tomato Tart Tatin

Step 1: Skillet Prep and Tomato Layering

  • Preheat oven to 400℉.
  • Heat the olive oil in a large skillet, over medium heat. Add the sliced onions and cook for about 15 minutes until caramelized.
  • Add the chopped garlic, salt & pepper, and cook for another couple of minutes.
  • Grease the bottom of a clean 9-inch cast iron, or oven-proof skillet, with a teaspoon of olive oil.
  • Arrange the sliced tomatoes, or halved cherry tomatoes on the bottom of the skillet.
  • Sprinkle the caramelized onions, and dried oregano over the top of the tomatoes. Drizzle with the balsamic vinegar.

Step 2: Tart Assembly and Baking

  • Roll out the pie crust into approximately a 10-inch round.
  • Top the tomatoes and onions with the crust, tucking the edges into the pan.
  • Bake until the crust is golden, about 45 minutes.
  • Allow the tart to cool in the skillet for 10 minutes. Run a knife around the pastry to loosen it from the pan, and flip the tart out onto a serving platter.

Step 3: Tart Garnish and Serving

  • Sprinkle with the chopped olives. Add dollops of the vegan cheese (if using), and scatter some fresh basil over the top of the tart.
  • Cut into wedges and serve immediately, or serve at room temperature.

Tomato Tart Tatin – Recipe Card

Tomato Tart tatin

Tomato Tart Tatin

5 from 1 vote
This Tomato Tart Tatin recipe is a celebration of the vibrant summer tomato season. It showcases a stunning array of tomato colors, from sliced to cherry varieties, creating a visually appealing dish. Finished with a sprinkle of fresh basil, this tart is a feast for the eyes and the taste buds, making it a perfect addition to any table.
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Prep Time: 20 minutes
Cook Time: 1 hour
Author: Olga | The Vegan Feast
Servings: 1 tart

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion thinly sliced
  • 3 cloves garlic finely chopped
  • ½ teaspoon salt to taste
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon olive oil
  • 1 lb tomatoes sliced into ¼ inch slices or halved cherry tomatoes
  • 1 teaspoon dried oregano
  • 1 tablespoon balsamic vinegar
  • ½ recipe Vegan All-Butter Pie Crust or one 9-inch pie crust
  • ¼ cup olives pitted and chopped
  • ¼ cup Dairy-free Boursin or vegan feta
  • fresh basil for garnish

Instructions

  • Preheat oven to 400℉.
  • Heat the olive oil in a large skillet, over medium heat. Add the sliced onions and cook for about 15 minutes until caramelized.
  • Add the chopped garlic, salt & pepper, and cook for another couple of minutes.
  • Grease the bottom of a clean 9-inch cast iron, or oven-proof skillet, with a teaspoon of olive oil.
  • Arrange the sliced tomatoes, or halved cherry tomatoes on the bottom of the skillet.
  • Sprinkle the caramelized onions, and dried oregano over the top of the tomatoes. Drizzle with the balsamic vinegar.
  • Roll out the pie crust into approximately a 10-inch round.
  • Top the tomatoes and onions with the crust, tucking the edges into the pan.
  • Bake until the crust is golden, about 45 minutes.
  • Allow the tart to cool in the skillet for 10 minutes. Run a knife around the pastry to loosen it from the pan, and flip the tart out onto a serving platter.
  • Sprinkle with the chopped olives. Add dollops of the vegan cheese (if using), and scatter some fresh basil over the top of the tart.
  • Cut into wedges and serve immediately, or serve at room temperature.
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