Print Options:

Tomato Tarte Tatin

Yields8 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

Easy to make, delicious and fragrant recipe that is best served chilled!

 1 ½ cups almond flour
  cup flax meal
 1 cup grated parmesan cheese
 1 tsp dried oregano
 1 tsp dried basil
 1 large egg
 3 tbsp coconut oil or butter
 1 kg cherry tomatoes (red or in a variety of colours)or other small variety
 1 package mozzarella cheese
 ½ cup basil pesto
 2 tbsp fresh basil or more dried
 1 tbsp fresh oregano, choppedor more dried
 extra virgin olive oil or coconut oil spray
 4 tsp pink Himalayan saltor sea salt
What are we cooking today?

Tomato Tarte Tatin It’s so pretty to look at that it’s guaranteed to receive applause at the table. It’s even better to eat, of course.

Getting started

Preheat the oven to 200℃.


Grate the parmesan cheese and place with all the dry ingredients into a mixing bowl and combine well.


Add the eggs and melted butter or oil and process well.


Press the batter evenly into a non-stick pan creating edges all around and place in the oven for about 10 minutes.

Note: For 8 servings, I use a 30 x 20 cm pan with removable bottom which is easier to handle once cooked.


Remove from the oven and add whole cherry tomatoes. Pierce each with a wooden stick or a point of a knife.


Top with sliced mozzarella and basil pesto evenly and place back in the oven. Bake for 20-25 minutes.


When done, remove from the oven and let it cool down. It's fragile when warm, but once it cools down, it's easy to cut and reheat if needed.

Annabelle's tips

Tomato Tarte Tatin is perfectly matched with a simple green salad with an olive oil dressing. Obviously, no further tomatoes required!

Nutrition Facts

Servings 0

Pin It on Pinterest

    Your Cart
    Your cart is emptyReturn to Shop