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Onion/Tomato Tarte Tatin


  • sweet onions, thickly sliced
  • 8-10 small (cherry/grape) tomatoes
  • Olive Oil
  • Salt and Pepper
  • Sugar
  • Italian Seasoning
  • Pie crust or refrigerated croissants
  • Parmesan cheese, to taste
  • Fresh Basil, to taste

Temperature: 425 ° F


Preheat oven to 425 degrees. Place halved tomatoes in Emile Henry oven proof dish. Sprinkle with S&P and small amount of sugar. Roast for about 20 minutes, or until lightly browned. Meanwhile warm Tarte Tatin dish. Add a small amount of olive oil. Add and brown onion slices. Remove from heat. Add roasted tomatoes, cut side down. Sprinkle with Italian Seasoning (also a good time to add small amount of Monz. Cheese) Place either pie crust or refrigerated croissants on top. Cook to brown. Let set 2-3 mins. and flip. Garnish with chopped fresh basil and Parmesan cheese. This is a fabulous appetizer, side dish or light dinner with a side salad and glass of white wine.

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