This tomato tarte tatin with basil and Parmesan is a deliciously simple recipe that’s perfect for any occasion. With sweet, caramelised tomatoes, fragrant basil, and a generous sprinkle of Parmesan, it’s a savoury tart that works beautifully as a vegetarian main or a side dish. Whether you’re serving it alongside grilled chicken, or fish, or on its own, it’s a crowd-pleaser that’s easy to make and bursting with fresh, vibrant flavours.

The success of the dish lies in the quality of the tomatoes, and for this recipe, I have used the ZZ2 Medley tomato mix which has a variety of colourful and delicious small tomatoes. Ripening them at home for an additional week after purchase with intensify their sweetness.

Ingredients for a tomato tart tatin with basil & Parmesan recipe

These get gently pan-fried to release their juice which starts to caramelise with the addition of balsamic vinegar and honey. At the right stage, you pop on a sheet of all butter puff pastry and bake in a hot oven for 20 minutes until it is golden brown.

Tomato tart tartin with basil & Parmesan recipe

This dish is perfectly served at room temperature piled with Parmesan shavings and fresh basil. It could take centre stage for a vegetarian lunch, or serve as a side with a plethora of things.

The important thing with this recipe is to cook the tomatoes sufficiently so that their juices are released and then the sauce thickens slightly. That balsamic and honey add a lovely sweetness which is always necessary when cooking tomatoes on their own.

How to make a tomato tarte tatin with basil & Parmesan

Follow the recipe, pictures and video below on how to make a tomato tart tatin:

First, pan-fry the tomatoes until they start to burst.

Then cover the whole ovenproof pan with a sheet of puff pastry and tuck in the edges.

Bake until golden brown.

Carefully flip the tart over onto a serving plate.

Scatter the tomato tarte tatin generously with shaved Parmesan cheese or Pecorino Romano, and fresh basil leaves.

I made this recipe and video for ZZ2 tomatoes but wanted to share it here too. This post is not sponsored.

You may also like these other recipes:

Tomato & basil crostini with whipped goat cheese

Caramelised onion and goat cheese tartlets

Baked Camembert dip with sundried tomatoes, garlic and thyme

Baked feta with tomato and olives

Roasted peppers stuffed with tomatoes and garlic

Rosmarino pasta with roasted tomatoes, feta and olives

This recipe makes one medium tarte tatin.

Prep Time:5

Cook Time:35

Ingredients

750 gms ZZ2 Medley Mix tomatoes 1 ½ packs
2 Tbsp olive oil
2 Tbsp Balsamic vinegar
2 tsp honey
Salt & pepper
A small handful of basil roughly chopped – about 8 – 10gms
1 x 250gm sheet of all butter puff pastry
60- 80 gms Parmesan cheese shaved
Extra small basil leaves for garnish optional

Instructions

Preheat the oven to 200C and heat an ovenproof frying pan approximately 28cm -30cm. If you do not have an ovenproof frying pan, you can decant the tomatoes from the pan into a 30cm round baking dish and top the pastry onto that.
Add the olive oil to the pan and then add the tomatoes. Cook these over medium, heat for about 5 minutes, tossing them about. When the skins of the tomatoes start to burst, gently press down on them with a potato masher or flat object. This will release some of the juices.
Season the tomatoes with salt and pepper and continue to cook for another minute or so. Add the balsamic and honey and cook until the sauce has thickened and most of the liquid has evaporated off. Press down again lightly to ensure the tomatoes evenly coat the base of the pan. Remove from the heat and allow to cool slightly.
Place the pastry over the pan and tuck in the edges. Bake for 20 – 25 minutes until golden brown.
Remove and allow to cool slightly. Run a spatula around the edges to release the pastry and then carefully hold a flat plate over the pan. Using oven gloves if necessary, flip over the tart tatin.
Scatter the shaved Parmesan cheese and basil leaves and serve either warm or at room temperature.