The “Upside-Down” Tomato Tarte Tatin with Feta Crust Recipe

If you’re looking to dazzle with a savory pie that hits all the right notes—bursting tomatoes, silky caramel, and a crumbly, feta-packed crust—The “Upside-Down” Tomato Tarte Tatin with Feta Crust is your answer. This playful twist on the classic French tarte Tatin delivers a showstopping crown of roasted, winey tomatoes sitting perfectly atop a buttery, tangy shell. It’s cozy, dramatic, and guaranteed to be the highlight of any meal, brunch, or picnic table! Whether you’re searching for a starter, a side, or simply a centerpiece, this is the tomato pie you’ll crave all summer (and beyond).

Ingredients You’ll Need

Ingredients You’ll Need

The ingredient list for The “Upside-Down” Tomato Tarte Tatin with Feta Crust is a small handful, but every item is here for good reason. Each component brings out bold flavors and lovely textures, combining to create that signature savory-sweet bite with a Mediterranean flair.

• Cherry tomatoes: Choose the ripest, juiciest ones you can find—either halved or left whole for a more dramatic look and juicy pops.
• Butter: Adds richness and helps caramelize the tomatoes while lending flakiness to the feta crust.
• Olive oil: Works with butter to keep the tomatoes glossy, flavorful, and slightly crisp around the edges.
• Balsamic vinegar: Brings a tangy depth and sweetens as it cooks, coating the tomatoes in a sticky, irresistible glaze.
• Honey: Balances out the tartness and intensifies the tomatoes’ natural sweetness.
• Salt & black pepper: A must for drawing out all those bold flavors and seasoning every bite to perfection.
• Fresh thyme or oregano: Adds fragrant herbal top-notes that pair beautifully with the tomatoes and cheese.
• All-purpose flour: The strong foundation for a sturdy, golden crust.
• Cold unsalted butter: Ensures the pastry is extra flaky—work quickly so it stays cold!
• Crumbled feta cheese: Salty, tangy, and crumbly, this cheese is the secret to the crust’s flavor bomb factor.
• Dried oregano: Infuses the dough itself with a warm, woodsy hint of the Mediterranean.
• Egg yolk: Binds the crust together so it rolls out like a dream and bakes to a pretty gold.
• Cold water: Just enough to bring your dough together without making it sticky or tough.
• Fresh herbs (to finish): Sprinkle on top for color, freshness, and an extra layer of flavor.
• Flaky sea salt: Finish with a scattering for pop and texture.
• Optional: extra crumbled feta: If you like even more tang and a little extra drama, toss a handful over the finished tart.

How to Make The “Upside-Down” Tomato Tarte Tatin with Feta Crust

Step 1: Make the Feta Shortcrust Dough

Start by making the base for your Tarte Tatin, which is really where the magic happens. Grab a large bowl and rub the flour together with the cold butter and feta until you have a crumbly mixture that looks a little like coarse sand. Stir in the dried oregano for an herby backdrop, then add an egg yolk and just a splash of cold water. Mix gently—this isn’t bread, so don’t overdo it!—until the dough just comes together. Quickly form it into a disc, wrap tightly, and let it chill for 30 minutes. This step keeps the crust light and flaky, rather than heavy or tough.

Step 2: Caramelize the Tomatoes

Select a 20 to 24 cm ovenproof skillet—cast iron works beautifully, but any pan that can move from stovetop to oven will do. Melt the butter and olive oil over medium heat, then add the balsamic vinegar, honey, salt, and pepper. Place your tomatoes in (snugly for drama!), toss in some fresh thyme sprigs, and cook gently for about 10–12 minutes. Give the pan a shake every so often, letting the tomatoes blister, soften, and mingle with the syrupy sauce. If you’re using halved tomatoes, they’ll collapse and turn jammy; whole, they’ll keep their shape but become wonderfully tender and glossy.

Step 3: Top with Dough

Take your dough from the fridge and roll it into a circle just larger than your pan. Don’t stress about perfection—a rustic edge is beautiful here! Drape the pastry over your soft, caramelized tomatoes, tucking the edges gently down between the tomatoes and the pan. Use a fork to prick the top all over; this helps any steam escape so your crust doesn’t puff too much and stays delightfully crisp.

Step 4: Bake to Golden Perfection

Move the skillet to your preheated oven (190°C, or 375°F) and bake for 25–30 minutes. What you’re looking for is a crust that’s golden and slightly blistered in places, firm to the touch, and releasing some of its buttery aroma. Let your tarte rest for five minutes—this gives the caramel time to set up so the “flip” is smooth and picture-perfect.

Step 5: Flip and Reveal

Place a large, rimmed plate or board upside-down over the pan, hold your breath for drama, and invert in one confident motion. Lift the skillet—slowly, for suspense!—and admire your glistening, jewel-like tomato crown. Any juice that runs off can be spooned right back over the tart for an extra glossy finish.

Step 6: Finish and Serve

Shower the tart with fresh herbs, a healthy pinch of flaky sea salt, and, if you’re feeling bold, a bit more crumbled feta. Serve warm to let the tomato juices soak gently into the crust. Every slice is a savory-sweet celebration—and trust me, you’ll want to dig into The “Upside-Down” Tomato Tarte Tatin with Feta Crust while it’s still just a little steamy.

How to Serve The “Upside-Down” Tomato Tarte Tatin with Feta Crust

Garnishes

To elevate that Mediterranean look and flavor, try a tumble of hand-torn basil leaves or whole sprigs of fresh thyme on top of your tarte. A final touch of flaky sea salt adds irresistible crunch and a few extra crumbles of feta never hurt—especially if you want more tangy creaminess with each bite.

Side Dishes

This tart is absolutely magical on its own, but you can create a well-rounded meal with a crunchy green salad (think peppery arugula or baby spinach with a lemon vinaigrette) or a simple bowl of herby lentils. If you’re in brunch mode, some soft-poached eggs on the side make for a complete feast.

Creative Ways to Present

Why not bake individual tarte Tatins in muffin tins or mini skillets for appetizers? Cut into bites and place them on a board with other Mediterranean nibbles for a party spread. The “Upside-Down” Tomato Tarte Tatin with Feta Crust is also a stunner as the centerpiece for brunch—just add mimosas and call it a celebration.

Make Ahead and Storage

Storing Leftovers

Once completely cool, wrap leftover slices snugly in foil or store in an airtight container in the refrigerator for up to three days. The feta crust holds up nicely, keeping everything tender yet structurally sound for snacking or lunchbox moments.

Freezing

For longer storage, you can freeze the tarte after baking. Cool it fully, then wrap tightly in a double layer of plastic wrap and foil. Freeze for up to one month. Thaw overnight in the fridge before reheating for best results—this preserves that lovely crust texture and prevents sogginess.

Reheating

To bring the tart back to its former glory, warm it in a 160°C (325°F) oven for about 10–15 minutes. This keeps the crust crisp and revives the incredible tomato caramel. Avoid the microwave if you can, as it tends to make the crust a bit chewy.

FAQs

Can I use larger tomatoes instead of cherry tomatoes?

Absolutely! Sliced roma or heirloom tomatoes look beautiful and work well, but they do have more moisture, so blot them before layering in the pan to keep the crust from getting soggy.

Is it possible to make the feta crust gluten-free?

Yes—simply substitute your favorite cup-for-cup gluten-free flour for the all-purpose flour. The feta and butter do a lot of the heavy lifting in terms of texture and flavor, so the swap works perfectly.

Does The “Upside-Down” Tomato Tarte Tatin with Feta Crust work as a make-ahead brunch dish?

It’s a superstar for prepping ahead! You can prepare and bake the entire tart a day in advance, then gently reheat in the oven right before serving. The crust stays flaky and the tomatoes become even more flavor-packed as they sit.

What can I use instead of feta for the crust?

If you’re not a feta fan, goat cheese makes a fabulous substitute—just as tangy, but milder. For a dairy-free version, try a plant-based feta or simply leave out the cheese and add a tablespoon more butter for richness.

Will the tart be difficult to flip?

With a well-greased skillet and a good rest after baking, flipping is easier than you think! Place a large plate over the pan, invert with confidence, and any runaway tomatoes can simply be nudged back into place (your guests will never know).

Final Thoughts

There’s something magical about turning a tart upside-down and unveiling a glistening patchwork of roasted tomatoes and perfectly golden crust. If you love a savory pie with a twist, The “Upside-Down” Tomato Tarte Tatin with Feta Crust offers big flavor, plenty of drama at the table, and is just so fun to make and share. Try it soon—you may find it becomes your new favorite too!