Cherry Tomato Tarte Tatin

A savory summertime showstopper, starring garden-fresh tomatoes

I couldn’t pull of planting a garden this year, spring just flew by and we spent too many weekends in Milan and not enough time in Moneglia for me to get any plants in the ground. I mourn this absence deeply as tomato season rolls around because, of all the joys of tending a garden, the flavor of a freshly picked, sun-ripened tomato, grown a stone’s throw from my table is the crowning glory I miss the most. But alas, this summer I am destined to seek out the best farmer’s market tomatoes possible–which fortunately, in Italy, isn’t all that hard to do.

Regardless of where you procure your tomatoes, I wanted to share with you one of my favorite summertime recipes, deceptively simple yet always a showstopper. A hint of honey brings out the sweetness of the tomatoes which is balanced by a splash of vinegar and savory olives. If you have cherry tomatoes in your garden this year, lucky you! Otherwise, use the best, perfectly ripe cherry tomatoes you can find, preferably in a variety of colors for an especially gorgeous finished tart.

Cherry Tomato Tarte Tatin

• 1 tablespoon olive oil

• 2 pints cherry tomatoes (about 4 cups or 600 grams), preferably a mix of colors

• Salt, to taste

• Freshly ground black pepper, to taste

• 1 tablespoon red wine vinegar

• 1 teaspoon honey

• 2 teaspoons chopped fresh thyme leaves, plus a handful of small sprigs for garnish

• 1 handful of pitted taggiasca or kalamata olives

• 1 sheet puff pastry cut into a 9-inch round (thawed if frozen)

Serves 4 to 6

Preheat your oven to 400°F (200°C). In a 9-inch oven-safe skillet (cast iron is perfect), warm the olive oil over medium heat. Add the cherry tomatoes and season with a pinch of salt and a few grinds of black pepper. Let them cook undisturbed for a few minutes, then gently press them with a slotted spoon to help them release some juice—don’t mash them, just coax them into softening. After 8–10 minutes, once most have burst or softened, use a slotted spoon to transfer the tomatoes to a plate. Leave the juices in the pan.

Keeping the pan over medium heat, and add the vinegar and honey. Bring the mixture to a simmer and cook until reduced slightly, about 1 minute.

Remove the skillet from the heat. Gently return the tomatoes to the skillet in one even layer. Discard any juices from the plate. Sprinkle the chopped thyme over the tomatoes along with a handful of olives, salt and pepper to taste.

Gently place the puff pastry round on top of the tomatoes, folding under any edges, if needed. Prick the pastry with a fork in several of spots to allow the steam to escape.

Bake until the puff pastry is golden-brown, about 20 to 25 minutes. Remove from the oven and let rest at room temperature for 5 minutes. Then, run a knife around the edge of the pastry to loosen it and carefully invert the tart onto a serving plate. If any tomatoes stick, just nudge them back into place. Garnish with a few sprigs of thyme and serve warm or at room temperature.