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After the Red Grape Fruit Tarte Tatin I made last week I was anxious to try a savory one. And now I am not sure which one is better.

The tomato one just melts in your mouth. It is not properly savory, I would say is sweet, bit bitter and savory. And buttery too. Delicious.

For a Monday American Pie by Don McLean.

Have a good week!


  • 1 Puff Pastry Sheet.
  • 400gr. Cherry Tomatoes (red and yellow).
  • A bunch of pitted Black Olives.
  • 2 Onions.
  • 2 Table spoons Butter.
  • 1 Tea spoon White Sugar.
  • 1 Tea spoon Sherry Vinegar.
  • Thyme.
  • Salt and Black Pepper.

For the Caramel:

  • 200gr. White Sugar.
  • 2 Table spoons water.
  • 1 Table Spoon Sherry Vinegar.


Wash the tomatoes. Place them on the bottom of a cake baking tin with a few black olives. Season and reserve.

Put 2 table spoons of butter in a pan at low heat. Add the chopped onions and a tea spoon of sugar, cook for 15-20 minutes. Now add 2 table spoons of water and a tea spoon of vinegar. Season. Let it reduce completely.

Pour evenly the onions on top of the tomatoes and black olives. Sprinkle some black pepper and thyme.

The caramel:

Put an empty pot at medium heat. Once is hot add the sugar and water. Don’t stir it, just let it cook. When the bubbles become bigger and the caramel gets darker just move the pot side to side to reach the sugar on the sides.

Once all the sugar is completely dissolved and the caramel is golden add the vinegar. Move the pot side to side to mix. Remove from the heat and let it rest for 1 minute.

Pour the caramel on the cake baking tin with the tomatoes. Move the tin side to side to spread the caramel evenly. Reserve.

Pre heat the oven at 200 degrees.

With a roller, flat the puff pastry to approx. 0.5 cm. Top the tomatoes with the puff pastry, tucking edges into the baking tin. Cut several long vents in top of the  pastry.

Bake for 30 minutes or until the pastry becomes golden. Remove from the oven. Let it rest for 10 minutes and flip tart on a serving plate.

Enjoy it!