Tomato Cheddar Tarte Tatin

A savory twist on the classic French tarte tatin, this recipe layers sweet cherry tomatoes with sharp cheddar cheese for a dish that’s equal parts rustic and refined. Caramelized shallots and a flaky pastry crust create a beautiful balance of textures and flavors. Prepared in the heritage Tarte Tatin, this recipe takes full advantage of the dish’s even heat distribution and elegant presentation. Whether served as a brunch centerpiece, a light lunch or an appetizer, this tarte tatin is a striking way to showcase the delicious flavors of tomatoes—no matter the season.

1 pack frozen puff pastry, thawed

1 cup cheddar cheese, grated (preferably, aged cheddar)

2 tablespoons olive oil

5-6 shallots, sliced (about 2 cups)

¼ cup white sugar

1 teaspoon chili flakes

1 teaspoon balsamic vinegar

24 oz cherry tomatoes

Kosher salt

Preheat oven to 425°F.

Roll out puff pastry so it’s double the size of your Tarte Tatin dish. It should be rolled out enough to produce two circles the size of your pan. Cut the pastry in half. (If your puff pastry pack comes with two sheets, you can skip this step—just ensure the sheets are large enough to cover your pan.)

Place the Tarte Tatin dish down onto one piece of the puff pastry to guide you, then remove the dish and cover the dented area with the grated cheddar cheese. Cover the cheese with the other piece of puff pastry, pressing down on the sides so you have a cheese pocket. Again, place the dish down onto the puff pastry, and using a knife, cut out a circle just slightly larger than it. Cut two large slits in the center of the pastry, then transfer to the refrigerator to keep cold while you assemble the rest of the tarte.

Heat olive oil in a small skillet over medium heat, then add sliced shallots. Season with Kosher salt and cook for 7-9 minutes, until shallots are softened and starting to brown. Remove from heat.

In the Tarte Tatin dish, warm ¼ cup white sugar with ¼ cup water and 1 teaspoon chili flakes over medium-high heat. When it starts to boil, begin lifting the pan and tilting it so you swirl the liquid. (Do not stir with a spoon or spatula—the sugar will stick.) Let it cook, swirling every 20-30 seconds, until it turns a color that resembles maple syrup. Remove from heat, add balsamic vinegar, then swirl again until it’s evenly combined.

Spread tomatoes in an even layer on top of the caramel. Sprinkle with sauteed onions, then season with Kosher salt. Top with the prepared puff pastry and bake until the pastry is puffed and golden brown, about 30 minutes.

Remove from the oven and let cool for 5 minutes. Using a knife or silicone spatula, gently separate the pastry from the sides of the pan, then carefully invert onto a large plate or platter. Slice and serve warm or at room temperature.