Savory Cherry Tomato Tarte Tatin: A Florentine Chef’s Favorite
This Savory Cherry Tomato Tarte Tatin is an intriguing and delicious appetizer that offers a fresh perspective on a classic Italian ingredient. In recent years, Italy has embraced the legendary French “Tarte Tatin” technique—originally born from a kitchen mistake—and transformed it into a savory masterpiece.
In this version, we replace sweet apples with juicy, confit cherry tomatoes. The real secret, however, lies in the crust: a crisp, savory pastry where aged Parmigiano Reggiano and fresh thyme combine to create a heavenly Italian base.
I first discovered this recipe from the brilliant Sonia Peronaci, one of Italy’s most respected food experts. By following these steps, you can recreate this professional-level dish perfectly at home every time. It’s so good that even a professional Florentine Chef friend of mine recently asked to have it on his menu!
A Note from Chef Carlotta: While this recipe is 100% safe for celiacs to prepare at home using certified gluten-free ingredients, please note that I do not offer gluten-free cooking classes at my school in Florence. My kitchen is a place where traditional flour has been used for years, and I cannot guarantee a contamination-free environment for those with severe allergies. Your safety is my priority!
Prep Time: 30 mins | Cooking Time: 35 mins | Yield: it serves 4.
Ingredients
For a 26 cm (10 inch) diameter cake tin, 3-4 cm (1.5 inch) high
For the Savory Shortcrust Pastry:
- 250 g (2 cups) All-purpose flour (or your favorite Gluten-Free pastry blend for home use)
- 40 g (1.4 oz) Parmigiano Reggiano, freshly grated
- 140 g (5 oz) Unsalted butter, very cold and cubed
- 1 Medium egg
- 6 Sprigs of fresh thyme (leaves only)
- Fine salt and black pepper to taste
For the Filling:
- 650 g (1.5 lb) Red cherry tomatoes
- 20 g (1.5 tbsp) White sugar
- 1 Clove of garlic
- 4-5 Sprigs of fresh thyme
- Extra virgin olive oil
- 15 g (0.5 oz) Pine nuts
• • Salt and pepper to taste
Preparation
1. The Savory Shortcrust Pastry
In a food processor, combine the flour and the cold, cubed butter. Pulse for a few moments until the mixture resembles fine breadcrumbs. Add the grated Parmigiano, egg, thyme leaves, salt, and pepper. Blend again just until the dough starts to come together.
Turn the dough onto a lightly floured work surface and knead quickly until smooth. Roll the dough out between two sheets of parchment paper until you have a circle about 30 cm (12 inches) in diameter. Place it on a tray and store it in the refrigerator to firm up—this is crucial for a flaky crust!
2. The Filling
Choose a cake tin or oven-safe pan (26 cm) that can also be used on the stovetop. Add a drizzle of extra virgin olive oil, the whole garlic clove, and the thyme. Sauté over medium heat until the garlic is golden, then remove it.
Add the whole cherry tomatoes to the pan along with the sugar, salt, and pepper. Cook for about 10 minutes until the tomatoes are slightly softened but still holding their shape. Turn off the heat.
3. The Pine Nuts
In a separate small pan over low heat, toast the pine nuts until they are golden and fragrant. Watch them closely as they can burn quickly! Set aside to cool.
4. Assemble and Bake
Preheat your oven to 175°C (350°F).
Take the chilled pastry and pierce the surface with a fork. Place the pastry circle directly over the cherry tomatoes in the pan, tucking the outer edges down into the sides of the pan (as if “embracing” the tomatoes). You can use a spatula to help with this.
Bake for about 30-35 minutes until the pastry is golden brown and crisp.
5. The Reveal
Remove from the oven and wait 10 minutes. This allows the pastry to absorb the delicious juices from the tomatoes. Place a serving plate over the pan and, with a quick and confident motion, turn it upside down.
Sprinkle the toasted pine nuts and a few fresh thyme leaves over the top. Serve your beautiful Savory Tarte Tatin and enjoy a true taste of Florence!
Looking for more savory inspiration?
Don’t miss my Savory Tarte Tatin with Tropea Spring Onions—it’s another classic favorite in my Florentine kitchen!