Posted in Good Food, Recipe

Cherry Tomato Tart Tatin with Rabiola Cheese & Fresh Herbs

This year, as the the last few years before, I had an over supply of cherry tomatoes in my garden. These lovely and sweet ruby gems are easy to grow, fairly pest resistant, I spray them with absolutely nothing, and they grow abundantly. The more you harvest the more vigorous they produce new stems of tomatoes. And when one of my catering jobs required something with tomatoes, the choice was obvious: a delectable tomato tart tatin made with fresh cherry tomatoes from my garden. For the lunch for my client I made three Tart Tatins, this recipe is for one 23-26cm pan.

Tomato Tart Tatin with Rabiola Cheese on top
Tomato Tart Tatin with Rabiola Cheese on top

Prep Time: 15 mins | Cook Time: 30-40min| Recipe: Easy | Serve: 4-6

For the Pastry:

  • 1 x 400g All Butter Puff Pastry Roll
  • 20ml Milk

For the Filling:

  • 300-400g Cherry Tomatoes (or enough to tightly fill your pan)
  • 20ml Olive Oil
  • 15ml Flaky Salt
  • 2ml Smoked Paprika
  • 1ml Fine Cumin Powder
  • 1ml Fine Nutmeg
  • Black Pepper to taste
  • 45ml Balsamic Cream
  • 15g Soft Brown Sugar
  • 250g Soft Rabiola Cheese or Goat’s Milk Cheese
  • Fresh herbs like parsley, oregano and basil from your garden

To Make:

  1. Pre-heat your oven to 180°C.
  2. Heat the olive oil in a 23-26cm pan, add the tomatoes and fry them until they start to blister.
  3. Add the salt, smoked paprika, cumin, nutmeg and black pepper and fry another minute.
  4. Drizzle the balsamic cream over and shake the pan to evenly distribute and cover the tomatoes with the balsamic cream. This takes about a minute.
  5. Turn your heat down now, sprinkle the sugar over and allow to caramelise, this takes about another minute or so. Careful not to burn the sugar.
  6. Remove from the heat and allow to cool for about 5-10 minutes before you go on to the next step.
  7. Once cooled, remove your thawed Puff Pastry from the fridge, cut a circle that is about 2cm larger in diameter than your pan.
  8. Carefully lift the puff pastry round over the tomatoes and tuck the sides in with the back of a spoon so as to encase the tomatoes. Brush with the milk and make 3 holes for the steam to escape.
  9. Bake in the oven for 20-25 minutes and it should look like the pic below:
Pastry is flaky and crisp and well puffed
Pastry is flaky and crisp and well puffed


To Finish:

  1. Once out of the oven, allow to cool for a few minutes, shake the pan until the tart tatin moves loosely in the pan. Put on the grill of your oven.
  2. Tip the tart tatin out onto another oven proof dish. Break the Rabiola Cheese over and put under the grill until the cheese has started to melt and burn a little.
  3. Sprinkle with fresh herbs and serve with a fresh garden salad and glass of good Chardonnay or Sauvignon Blanc.





Welcome to my two Blogs, each representing the two great passions in my life: Food & Yoga. I started life out as a graphic designer and when I hit my 40's decide to study the culinary arts at Steyn's Culinary School in Pretoria. So as a chef I am a later bloomer. I sell gourmet street food, Paninis, Gourmet Bunny Chow, Bombay Frankies, Bobotie Meat Kebabs and Chai on markets in and around Pretoria. I also offer my services as a private chef or as a caterer. I am a part time yoga teacher with 17 years of doing yoga and 8 years of teaching yoga behind me. I teach Intergal Hatha Yoga and has small classes in Queenswood, Pretoria.

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