Easy Cast Iron Tomato Tarte Tatin
Faith Kennedy
6
15 minutes
45 minutes
122
French
Appetizers
There's something timeless about tomatoes, fresh herbs, and flaky pastry. This savory tomato tarte tatin lets ripe cherry tomatoes caramelize with honey and thyme beneath a buttery puff pastry crust, creating an appetizer that's just as beautiful as it is delicious. Finished with creamy honey goat cheese and fresh basil, it's perfect for summer gatherings, brunch, or an easy lunch alongside a simple salad.
Ingredients
blank
No. 10 Skillet
blank
2 pints cherry or grape tomatoes
4 Tbs Olive oil
2 Tbs Honey
Fresh thyme leaves
Salt
Black pepper
2 tsp Red pepper flakes
1 egg, beaten, for egg wash
blank
Honey goat cheese, crumbled
Fresh basil, torn
Directions
blank
Preheat your oven to 375°F
Thaw the puff pastry until it is pliable.
Drizzle olive oil and honey into the bottom of a No. 10 skillet. Season with salt, black pepper, red pepper flakes, and fresh thyme.
Slice the tomatoes in half, and arrange the tomatoes in a snug, even layer across the bottom of the skillet, cut side down on the cast iron.
Place the sheet of puff pastry over the tomatoes and gently tuck the edges down around the inside of the skillet.
Brush the pastry with a light egg wash.
Bake until the pastry is puffed, deeply golden brown, and the tomatoes are bubbling and fragrant, about 35 to 45 minutes.
Let the tart cool for about 10 minutes. Carefully place a serving platter over the skillet and invert the tart onto the platter.
Finish with crumbled honey goat cheese and torn fresh basil. Serve warm or chilled.
More Tasty Ideas
Rosemary Brown Butter Skillet Chicken Thighs
Crispy-skinned chicken thighs, browned in a Lancaster No. 8 Skillet and finished with nutty brown butter, fresh rosemary, garlic, and a squeeze of lemon. It’s the kind of dinner that feels a little special without requiring much work.
German Pancakes with Warm Berry Compote
There’s something wonderfully simple about a plate of homemade German pancakes. They’re thin, tender, and lightly crisp around the edges, less fluffy than an American pancake and perfect for stacking, folding, or topping with whatever you have on hand.
For this version, we’re keeping things classic: a simple, lightly sweetened pancake cooked in butter on the Lancaster No. 8 Griddle, then topped with a warm berry compote made with fresh lemon and a touch of vanilla.
Classic Cherry Skillet Pie with Red Wine
This is a classic cherry pie at heart: a buttery, flaky crust, plenty of juicy cherries, and a sweet-tart filling that bubbles into the crust as it bakes. The little twist is a splash of red wine in the filling, it doesn't overpower the cherries, but adds a subtle richness and brings out their deeper, almost jammy flavor. Baked in cast iron, the crust turns beautifully golden and crisp while the filling bubbles around the edges.
Share:
The Best Goat Cheese Stuffed Bacon-Wrapped Dates
Classic Buttermilk Pancakes