Heirloom Cherry Tomato Tarte Tatin with Buffalo Mozzarella

Susan, AKA Kiwicook

Author: Susan, AKA Kiwicook

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Tarte Tatin – that classic French dish in which fruit (though it can be veges as well) is caramelized in a fry-pan and then baked upside-down under a puff pastry crust, before being inverted onto a serving plate – was a complete unknown to me up until a couple of years ago.

I’d have probably carried on being ignorant of its existence had it not been for The Daring Kitchen, who challenged us to make a Tarte Tatin. In response, I made an Apple Tarte Tatin which just blew me away – seriously one of the best desserts I’d ever had! Then, just recently, I saw this recipe for Heirloom Cherry Tomato Tarte Tatin with Buffalo Mozzarella, while thumbing through one of Donna Hay’s magazines (Feb/Mar 2017, Issue 91).

I was kind of curious as to what tomatoes (technically still a fruit) would be like caramelized – and, having made it, may I just say… ‘Wow’! The blend of sweetened tomatoes, along with the herbaceous oregano, salty mozzarella and sour vinegar is a revelation! And then, of course, the puff pastry (or rough puff pastry, in my case) which adds a buttery, flaky, delicate crispness to the whole affair. Pure, unadulterated culinary bliss.

The recipe creates two average sized tarts, enough for four people, however I halved the recipe and made two small saucer-sized servings instead. And, by the way, while Donna suggests the use of white wine vinegar (no doubt, so as not to discolour the tomatoes) I used balsamic vinegar which, to me, was a marriage made in Heaven. And, BTW, while buffalo mozzarella is the perfect accompaniment to the tarte tatin, good old cow’s milk mozzarella is a reasonable substitute if you find the buffalo variety hard to source.

Either way, this is one stunning dish – serve it up for lunch, or along with a side-salad for dinner, and you’ll be one happy camper. Enjoy!



Prep Time 10 minutes
Cook Time 18 minutes
Cooling Time 2 minutes
Total Time 30 minutes
Course Main Course
Servings 4 Servings


  • 2 sheets all-butter frozen puff pastry thawed (I used homemade rough puff pastry)
  • 1/4 cup brown sugar
  • 1.4 oz unsalted butter, chopped
  • 21 oz heirloom cherry tomatoes
  • 1 tbsp white wine vinegar, I used balsamic vinegar
  • 1 7 oz buffalo mozzarella (you can use cow’s milk mozzarella instead)
  • 1/4 cup fresh oregano leaves
  • Sea salt and cracked black pepper
  • Extra virgin olive oil, for drizzling


  • Preheat oven to 240C (475F).
  • Cut out an 18cm (7 inch) circle from each pastry sheet and cut 3 small slits in the middle of each. Refrigerate until needed.
  • Place 2 x 16cm (6 inch) non-stick ovenproof frying pans over moderately high heat. Divide the sugar and butter between the pans and cook, stirring occasionally. Cook for 2 minutes or until the mixture is thickened and caramelised.
  • Divide whole tomatoes between the pans and cook for 4 minutes, gently shaking the pans.
  • Top the tomatoes with the pastry circles and place in the oven to cook for 12 minutes, or until pastry is puffed and golden.
  • Remove from the oven and set aside for 2 minutes to cool.
  • Carefully turn out onto plates and top each with the vinegar, mozzarella, oregano, salt, pepper and oil to serve.
Keyword Buffalo Mozzarella, Cherry Tomato Tarte Tatin
Tried this recipe?Let us know how if you liked it in the comments below!
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.

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