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Upside-Down Tomato Tart with Parmesan Pastry
This savory tart inspired by classic French tarte tatin stars sweet-tart tomatoes baked until tender and deeply concentrated in a shingled layer on top of a crisp yet tender Parmesan-herb crust. Avoid plump, extra-juicy tomatoes; their moisture quickly turns the crust soggy. Plum tomatoes are best, and we found it best to slice, salt and roast them before adding the dough. After experimenting with different crusts, we settled on a pastry that’s rich in butter and accented with Parmesan and thyme. The tart can be baked and left in the pie plate for a couple of hours at room temperature. When ready to serve, if desired, rewarm in a 350°F oven for 10 minutes, then invert it onto a platter. (If any tomato slices stick to the pie plate, simply replace them on the tart.) Serve for brunch, lunch or dinner paired with a bright, fresh salad.
4 to 6
Servings
Tip
Don't use vine-ripened, heirloom or cherry tomatoes. They contain too much moisture and will turn the crust soggy. Also, don't be shy about allowing the crust to brown deeply. A darker pastry holds up better to the tomatoes' juices and adds toasty notes.
1½ hours
30 minutes active, plus cooling
Ingredients
-
1½
pounds medium plum tomatoes, cored and sliced into ½-inch-thick rounds
-
Kosher salt and ground black pepper
Directions
-
01In a large colander set over a bowl, toss the tomato slices with 1 teaspoon salt; let stand for 20 to 30 minutes, occasionally shaking the colander to encourage liquid to drain. Heat the oven to 425°F with a rack in the middle position.
Reviews
August 22, 2026
Yum!
I made this with Roma tomatoes from my garden and it was excellent!
August 7, 2026
Splendid !
This is my third time making this recipe and each time it’s turned out fabulous. Today, I used a variety of firmer tomatoes from our garden and fresh rosemary. We had a tomato loving friend over for a doggie play date and dinner so the tart was our appetizer. He is normally very cautious about his carbs so I knew his compliments were sincere when he want back for a second slice. Not only is this delicious - the herb infused, buttery Parmesan crust is to die for - but I honestly think it would be hard to screw it up. The instructions are very clear and accurate, and even veering away from the recommended tomatoes produces a top notch treat in terms of both flavor and textures. I wouldn’t use anything too ripe and when using alternate, heirloom tomatoes, I find it is best to use thicker slices - 1/4” or so. Don’t be afraid to experiment with the tomatoes!
September 10, 2024
Great flavor and simple to make.
Made this with Italian Roma tomatoes, grown from seeds, and garden fresh French Tarragon. Used a 20 month Parmesan for the crust, since it reacts well to a deep browning, and the flavor was great. This is now on my list for guests and light dinners.
December 2, 2023
Tasty Tomato Tart
My third time making this tart. Really delicious. I've used different tomatoes each time, haven't used the recommended plum tomatoes but will try those in future. I omit sprinkling the salt over the finished tart. I find it well-seasoned without it.
November 2, 2023
Delicious but Takes Time
Delicious recipe but be aware that it is time consuming in that you must drain then bake the tomatoes before adding the crust, plus cooling time. Total elapsed is about 3 hours. I would use more tomatoes next time, putting on a second layer. This would likely increase the time needed to bake them.
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