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Upside-Down Tomato Tart with Parmesan Pastry

4 to 6 Servings

1½ hours 30 minutes active, plus cooling

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This savory tart inspired by classic French tarte tatin stars sweet-tart tomatoes baked until tender and deeply concentrated in a shingled layer on top of a crisp yet tender Parmesan-herb crust. Avoid plump, extra-juicy tomatoes; their moisture quickly turns the crust soggy. Plum tomatoes are best, and we found it best to slice, salt and roast them before adding the dough. After experimenting with different crusts, we settled on a pastry that’s rich in butter and accented with Parmesan and thyme. The tart can be baked and left in the pie plate for a couple of hours at room temperature. When ready to serve, if desired, rewarm in a 350°F oven for 10 minutes, then invert it onto a platter. (If any tomato slices stick to the pie plate, simply replace them on the tart.) Serve for brunch, lunch or dinner paired with a bright, fresh salad.

4 to 6



Don't use vine-ripened, heirloom or cherry tomatoes. They contain too much moisture and will turn the crust soggy. Also, don't be shy about allowing the crust to brown deeply. A darker pastry holds up better to the tomatoes' juices and adds toasty notes.

1½ hours

30 minutes active, plus cooling


  • pounds medium plum tomatoes, cored and sliced into ½-inch-thick rounds

  • Kosher salt and ground black pepper


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Joseph B.
December 2, 2023
Tasty Tomato Tart
My third time making this tart. Really delicious. I've used different tomatoes each time, haven't used the recommended plum tomatoes but will try those in future. I omit sprinkling the salt over the finished tart. I find it well-seasoned without it.
Faith L.
November 2, 2023
Delicious but Takes Time
Delicious recipe but be aware that it is time consuming in that you must drain then bake the tomatoes before adding the crust, plus cooling time. Total elapsed is about 3 hours. I would use more tomatoes next time, putting on a second layer. This would likely increase the time needed to bake them.
Joseph B.
September 21, 2023
Delicious and easy
I made this the other day with some fresh tomatoes from the farmer's market and it came out great. Really delicious and pretty easy. Very good warm, but equally delicious at room temp or even cold. The crust stays crisp even after a few days in the fridge. I enjoyed a slice with scrambled eggs for breakfast. There's only 1 slice left! I will definitely make this again. I'll probably forego sprinkling on some Maldon sea salt flakes at the end next time; it's not needed.
Brooke S.
September 17, 2023
have made this twice with garden Romas ~ amazing! The crust is clutch.
Ellen I.
September 11, 2023
Upside-down tomato tart with parmesan pastry is new summer favorite!
I used homegrown tomatoes, trying to stick with small ones, and it tasted incredible!!