Tarte tatin of cherry tomatoes

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  • Flour: 120 g
  • Vegan margarine, cut into pieces: 80 g
  • Salt fine: 1 pinch
  • Water: 1 tablespoon
  • The filling of cherry tomatoes
  • Cherry tomatoes cut in the middle: 500 g
  • Rosemary: 1 branch
  • Oregano: 1 tablespoon
  • Brown sugar: 1 tablespoon


Mix with the tip of the fingers flour, margarine and salt, until it becomes a mass sandy and all is well built. Add water gradually, until you connect. Make a ball, flatten it, wrap it in plastic wrap and place in the refrigerator for 1 hour, at least.

Remove the dough from the refrigerator. Make a ball of dough and extend it with the roll of the dough on a lightly floured surface until you have 3 to 5 mm in thickness. Try to extend it in a circular form, to be able to fill a tarteira round or round shape.


Pre-heat the oven to 120 ° c.

Put it on the stove a tarteira or a round shape going to the oven, pour a drizzle of olive oil, crushed garlic and the leaves of rosemary. Let brown during 5 mn and add the cherry tomatoes and oregano. Stir until they lose some water (5mn). Add the sugar and stir well, to undo the sugar (2mn). Remove the garlic.

Put the mass of the pie on top of the filling of cherry tomatoes, preserve good on the sides. Chop the dough with a fork and bake in the oven for 10 to 15 minutes, or until golden.

Remove from the oven and let it sit for 5 mn in the form. With a spatula loosen the sides of the pie and turn it gently to a serving dish.

Serve hot.

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