12 September 2026
A variation with caramelized tomatoes that even the Tatan sisters would crave
A variation on the tarte Tatin with caramelized tomatoes and burrata.
Sundays are, in practice, the days when you’ll have the time needed for more time-consuming recipes or to make something entirely from scratch, such as dough. Tarte Tatin is traditionally made with apples or other fruits that have first been caramelized in butter and sugar. One of the first shocking discoveries of my adult life was that the tomato is a fruit—and this is because it’s usually used in savory dishes. Based on this classification of the tomato, as well as the summery and colorful tomatoes currently available, we came up with this recipe. Here, however, the butter was used only for the dough.
Summer tomatoes need nothing more than a little salt to bring out their flavor. In this recipe, they’ll caramelize in the oven along with onion, olive oil, and balsamic vinegar, a version I hope you’ll embrace for your Sunday get-togethers. It comes together relatively quickly, and topped with burrata or another cheese of your choice, it makes for a truly delicious tart. And since one of my biggest issues with many pastry recipes is their shelf life, this tart was tasted immediately after coming out of the oven and topped with burrata, a few hours later, and even the next day, straight from the fridge.
Whether today, tomorrow, or right now, this tart is a dish you can enjoy any time.
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TipPrep and cook time were measured at the original serving size — treat them as a starting point once you scale servings up or down.
Vegetables · Dairy · Pastry · Appetizer · Baked
TipCheck off what you already have before you go shopping.
TipCheck off each step as you go and follow the recipe without losing your place.
Put the flour on a work surface and make a well in the middle.
Cut the butter into pieces and scatter them over the flour.
Add the egg yolk in the middle, add salt, and use a long knife to work the ingredients together until crumbly.
Start kneading the dough, adding the water gradually until it turns soft.
Let it rest in the fridge for at least an hour.
Line a round baking tray with parchment paper and drizzle over olive oil, balsamic vinegar, honey, salt, pepper, a little fresh thyme and chilli flakes.
Cut the onion into long slices and place them over the parchment paper.
Slice the tomatoes and layer them over the onion, making 1 to 2 layers.
Preheat the oven to 200°C on the convection setting.
Take the dough out of the fridge and roll it out on a work surface.
Carefully spread the dough over the tray with the tomatoes until it reaches the edges.
TipIf there's extra dough, fold the excess inward to form a rim around the edge.
Prick the surface of the dough all over with a fork and bake for 40 to 50 minutes.
TipMake sure the dough has taken on some colour before taking the tart out of the oven.
Take the tart out of the oven and let it cool.
Place a plate over the tray with the tart and flip it over.
Finish the tart by tearing the burrata open over the top and drizzling with a few drops of olive oil.
TipOptionally, tear pieces of burrata by hand and scatter them over the tart.
Add a little more fresh thyme over the tart, plus extra salt and pepper.
