Mini Tomato Tarte Tatin
Prep time
Cook time
Total time
Serves: 6 sevings
  • 2 tablespoons unsalted butter
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 2 teaspoons oregano
  • 1 tablespoon sugar
  • Salt and pepper to taste
  • 1 bunch cherry tomatoes, a little over a pound
  • 1 frozen puff pastry, defrosted
  • A few sprigs of fresh thyme
  1. Preheat the oven to 400 degrees.
  2. In a small pan, melt the butter and stir in the honey.
  3. When it starts to thicken, add the tomatoes and cook for 5 to 8 minutes.
  4. Sprinkle the oregano leaves and one tablespoon of sugar all over. Season with salt & pepper to taste.
  5. Add the balsamic vinegar and reduce for 2 minutes.
  6. Place the tomatoes, two to three at a time in a large muffin tin. Spoon the sauce out over the tomatoes.
  7. Roll out the puff pastry and cut it into 6 equal pieces. Place the pastry on top of the tomatoes and tuck the sides in.
  8. Place in the oven and bake for 25 minutes, or until the top is golden brown.
  9. Let stand for 5 minutes, then use a large serving spoon to pop out the tarts onto serving plates.
  10. Serve garnished with thyme leaves and a few spoons of the liquid left in the tin.
Recipe by Sweet Love and Ginger at