We are very used to seeing sweet tart tatins (apple, peach, pear...), but there are savory tarte tatin recipes that will enchant you! Like this cherry tomato with cheese brought to us by Leti, author of Revealing Flavors . Do not stop preparing it because it will solve a dinner and leave you wanting more!

BRUTAL! How fine I am sometimes, huh? But I can't think of another word that better defines this salty cake. Well, it does occur to me, delicious, super tasty, incredible... But come on, I think that with the first definition it has already become clear what they think at home about this cake, right?

I'm sure you're all familiar with tarte tatins, a type of tart that is baked with the dough covering the filling and then flipped over when serving. And surely you know the traditional apple tatin, pear tatin and many other sweet fillings, each one more delicious than the last.

Well, the tarte tatin with savory fillings is the bomb! And this one that I bring you today of cherry tomatoes I couldn't like it more!! The contrast of the brittle dough, with the delicate texture and sweet and sour flavor of the tomatoes and the freshness provided by the fresh basil and mozzarella create an incredible combination. At home it has positioned itself at the level of pizza. I won't tell you more!

One of the secrets to make it perfect is that the dough we use is homemade. It is that there is no comparison between a homemade shortcrust pastry and an industrial one, no matter how good it is. Plus it's ready in no time! I prepare it in my Kitchen Aid and I promise that it takes me longer to decide to make it than to prepare it.

I prepare the tarte tatins in my Emile Henry tarte tatin pan, which is not only pretty, but I find it very practical, since it consists of two parts: the pan itself, which we can put on the fire to prepare the filling and directly into the oven to bake the cake, and a plate to present the cake and make it look beautiful on our table.

What, are you in to discover this recipe with me?

Pallarès carbon steel knife , Zester premium Microplane grater and Tatin Emile Henry tart pan .


For the mass:

  • 225g of flour
  • 25g grated Parmesan cheese
  • 150g cold butter
  • 2 pinches of salt
  • 1 medium egg
  • 2 tablespoons of very cold water

For the filling:

  • approximately 700g of cherry tomatoes
  • 1 tablespoon honey
  • 2 tablespoons of sugar
  • 1 tablespoon of modena vinegar
  • 1 tablespoon breadcrumbs
  • Salt and pepper
  • fresh basil
  • 1 ball of fresh mozzarella or burrata


  1. We begin by preparing the shortcrust pastry.
  2. In a bowl, sift the flour and mix with the salt.
  3. Then add the butter, cold and cut into pieces, and mix by rubbing with your fingers, without kneading, until you get a sandy texture.
  4. Next we add the grated Parmesan (if it is not grated we will do it ourselves using a grater like the Microplane ).
  5. Add the egg and a tablespoon of water, and work the dough as little as possible, just until the crumbs come together and form a ball. If the dough is too dry, add the other tablespoon of water, but only if necessary.
  6. If we use the Kitchen Aid , we place the spatula accessory and speed 2 we mix the flour, the butter and the salt only the necessary time to obtain a sandy texture. Add the grated Parmesan. Then add the egg and a tablespoon of water, and work the dough as little as possible, just until the crumbs come together and form a ball, adding the rest of the water if necessary.
  7. With the help of a rolling pin , we stretch the dough until we obtain a sheet approximately 3 cm thick, and with a diameter slightly greater than that of the mold.
  8. Wrap in cling film and put in the fridge to rest for at least 30 minutes.
  9. While the dough rests, we prepare the candied tomatoes .
  10. To do this, we put our Emile Henry mold over a low heat with the tablespoon of honey and heat for a few minutes until a thick texture is obtained.
  11. Add the sugar and let it dissolve until it forms a caramel, never stirring with a spoon, since doing so will crystallize the caramel.
  12. Add the vinegar and, a minute later, the tomatoes.
  13. We let them cook for just a few minutes, just enough so that they are well impregnated with caramel and remove from the heat.
  14. Season the tomatoes with salt and pepper and sprinkle with the breadcrumbs, which will absorb the excess liquid released by the tomatoes.
  15. Let rest for a few minutes, while the resting time of the dough ends.
  16. Preheat the oven to 200º.
  17. Once the resting time of the dough is over, we take it out of the fridge and remove the plastic wrap.
  18. We spread the dough on the tomatoes that we already have in the mold, making sure that they are well covered and tucking the dough well between the tomatoes and the mold.
  19. Prick the dough with a fork and make a cross cut in the center to let the steam out and not soften the dough.
  20. Bake for 25-30 minutes, until we see that the dough is golden and the caramel peeks out from the edges of the mold.
  21. Remove the tart from the oven and run the tip of a knife around the dough, to loosen any areas of dough that may have adhered to the mold.
  22. Let cool for 10 minutes, so that the caramel takes consistency and ensures better unmolding. We must not let it cool for a longer time since, otherwise, the caramel will harden too much and it will cause the cake to stick to the mold.
  23. After 10 minutes, we unmold the cake by turning the mold over on the plate, as if we were turning a potato omelette.
  24. We serve sprinkled with fresh basil and with the mozzarella or burrata ball on the cake.

Pallarès carbon steel knife , Le Creuset ceramic ramekin and Emile Henry Tatin tart pan .


  • You will see that I recommend stretching the shortcrust pastry before resting it in the fridge, contrary to what is usually recommended, but for me it is much more comfortable since it requires less effort. In any case you can do it when you prefer.
  • I like this cake with homemade shortcrust pastry, but if you're in a hurry, you can make it with a sheet of shortcrust pastry or with purchased puff pastry.

KitchenAid Artisan food processor , Bérard wooden flour spoon , Pallarès carbon steel knife , Le Creuset ceramic ramekins , Emile Henry Tatin tart pan and Mediterranean Eco Vintage glass jug .

Do you see how it was a very easy recipe? I just hope that you are encouraged to prepare it at home because you are going to succeed, and it occurs to me that it is a perfect option for dinners with guests as well as for our day to day. And if the touch of mozzarella does not convince you, you can add some Parmesan flakes, some anchovies when you take it out of the oven... to your liking!!


Laura said:

Yo hago mini-tatins individuales de tomates cherry (usando el molde para hacer magdalenas de Le Creuset). Salen muy bonitas, y sirven tanto para aperitivo como para acompañar!

Cristina Ruiz said:

La tarta salió estupenda, es muy fácil de hacer. Pero creo que mejoraría mucho con queso de cabra en vez de mozarella. La próxima vez la haré así

Josefina Monton said:

A mi esta receta me ha encantado. a mi y a toda la familia que se la han comido bien rápido,pronto la volveremos a repetir.saludos.

Rosa M. Caralt said:

Es una tarta que en casa nos encanta, yo la cocina además de tomates cherry, tambien con patatas baby cortadas por la mitad sin pelarlas y dandoles antes un hervor, al tomate tambien le doy un toque en el microondas, a veces tambien le añado un poco de cebolla filateada frita, para llenar los huecos que quedan entre los tomates y las patatas. Antes de pones la masa cubro todos los ingredientes con queso de cabra curado y en forma de triangulos, quedan todos los ingredientes tapados. Antes de montar la tarta hago un caramelo con mantequilla y azucar, cuando lo tengo hecho pongo una cantidad muy generosa de orégano. La receta hace mucho tiempo la encontre en internet, no recuerdo en que blog. Pero es buenísima. Quizás tiene un poco mas de elaboración. Un dia probare la que hoy me habeis mandado.
Un abrazo
Rosa M.

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