Tomato Tarte Tatin with Goat Cheese

2009 Jul/Aug

This savoury take on a classic apple tarte tatin is reminiscent of pizza, only it’s more refined. Slivered, it makes a great appetizer (tear fresh arugula overtop), or serve wedges of it with a side of peppery greens.


  • 8 – 10 Roma tomatoes, halved lengthwise, or 2 baskets cherry or grape tomatoes
  • Olive or canola oil
  • Salt and freshly ground pepper
  • 1 sheet frozen puff pastry, thawed
  • 10 oz pkg. soft goat cheese or Boursin (plain, peppered or herbed)


In a large cast-iron or ovenproof skillet, arrange the tomatoes cut-side up and drizzle with oil; toss gently with your hands to coat them well, rearrange them in a single layer, and sprinkle with salt and pepper. Preheat the oven to 400°F, then roast for an hour. Remove from the oven.

Roll the puff pastry out to approximately the same size as the tomato pan. Crumble the goat cheese over the roasted tomatoes and top the pan with the puff pastry, crimping the edges with your fingers in a “sloppy/rustic” style or trimming the corners off with a paring knife to make a circle.

Bake 20 minutes, until the puff pastry is golden. Let sit for 10 minutes, then turn out onto a serving dish; retrieve any goat cheese that has stuck to the bottom of the pan and put it back onto the tart. Cut into wedges to serve. Serves 4 to 6.