Corn and Tomato Tarte Tatin

Now that we’re coming into the season for sweet tomatoes and corn, this recipe for Corn and Tomato Tarte Tatin is one not to be missed.  We’re making a savory tarte tatin (aka upside down tart), which layers corn niblets, cherry tomatoes and Havarti cheese.  It is topped with a sheet of puff pastry and some Everything Spice mix.

Corn & Tomato Tarte Tatin
Corn & Tomato Tarte Tatin
Corn & Tomato Tarte Tatin
Corn & Tomato Tarte Tatin

Once baked, it gets flipped upside down so that the veggies are now on top.  The presentation is beautiful and the tart is delicious!  It can be served at room temperature, warm or hot out of the oven, so I love the flexibility you get while preparing the rest of a meal.

Corn & Tomato Tarte Tatin
Corn & Tomato Tarte Tatin

Corn & Tomato Tart Tatin

Makes: 6 servings

Prep Time: 15 minutes Cook Time: 40 minutes

Total Time: 55 minutes


1 tbsp extra virgin olive oil

2 cups cherry tomatoes, halved if large

1 small shallot, thinly sliced

Kosher salt and freshly ground pepper

1 tbsp fresh thyme leaves, plus more for serving

2 tbsps balsamic vinegar

1 tbsp honey

2 ears yellow corn, kernels removed from cob

1/2 cup shredded Havarti cheese

1 sheet frozen puff pastry, thawed

2 tbsps Everything Bagel Spice

Preheat the oven to 400°F. In a 10-inch oven-safe skillet set over medium heat, add olive oil. When the oil shimmers, add the tomatoes, shallots, thyme, and a pinch each of salt and pepper. Cook until the tomatoes begin to pop, about 4-5 minutes. Add the balsamic vinegar and honey and continue cooking another 1-2 minutes until the sauce thickens a bit. Remove from the heat and gently push the tomatoes into an even layer, covering the surface of the skillet. Sprinkle the corn over the tomatoes and then add the cheese.

Place the pastry over top of everything and press down gently to secure, tucking the sides of the pastry under the tomatoes as best you can. Brush the top of the pastry lightly with water and sprinkle with everything spice. Using a sharp knife, make 3 small cuts in the center of the pastry.

Transfer to the oven and bake for 30 minutes or until the pastry is golden brown. Remove from the oven and allow to rest in the pan for 5 minutes and then place a serving plate over the skillet. Carefully invert the skillet and allow the tarte tatin to fall out onto the plate. If some tomatoes stick to the pan, just remove and add to tatin. Garnish with thyme. Serve warm.

Recipe from Half Baked Harvest

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