The Featured Table: Cherry Tomato Tartlet Tatin with Manchego & Tarragon
As spring spills into summer and the garden begins to hum with color, there’s a quiet joy in slowing down and savoring the season. This week’s Featured Table is inspired by Beatrice Peltre’s beloved tomato tartlets tatin, and reimagined with a savory twist—cherry tomatoes take center stage alongside caramelized onions, fresh tarragon, and a buttery crust. It’s a dish that looks as stunning as it tastes, whether you’re gathering for brunch in the garden or packing up for a leisurely picnic under the sun.
Like a classic apple tarte tatin, this tart is baked upside down and flipped to reveal a glossy, caramelized surface. Here, though, we swap sweetness for depth: blistered cherry tomatoes, a hint of balsamic, and melting manchego come together for something both rustic and refined.
This recipe is slightly more hands-on than our typical features—deseeding the tomatoes takes a little patience and placing them individually in the baking dish and again in the tart pan—but the payoff is worth every minute.
Cherry Tomato Tartlet Tatin with Manchego & Tarragon
Serves: 1 large tart or 4 individual tartlets
Recommended Cookware: Tartlet molds (4½”) or a springform pan. Be sure to place a tray underneath to catch any juices.
Ingredients:
- 5 tbsp olive oil, plus more for greasing
- 1 medium red onion, thinly sliced
- 1 bay leaf
- 2 thyme sprigs
- 2 tbsp muscovado sugar (or brown/white sugar)
- 1 tbsp balsamic vinegar
- Sea salt and pepper
- 1 lb 5 oz cherry tomatoes, halved and deseeded
- 2 garlic cloves, minced
- 1 tbsp chopped fresh tarragon
- 10 thin slices manchego cheese (or similar—see below)
- Baby arugula, for serving
- Crusty bread, to serve
Cheese Substitutions: Pecorino Romano, Asiago, Iberico (from Trader Joe’s), Gruyère, or Monterey Jack.
Homemade Pie Crust:
- 1½ cups flour (regular or gluten-free)
- 1 stick cold butter
- ½ tsp salt
- 1 tbsp sugar
- 3–5 tbsp ice water
Mix flour, salt, and sugar. Cut butter into the flour until it resembles coarse crumbs. Add water gradually (start with 3 tbsp) until dough holds together. Shape into a ball, chill if needed, then roll to fit your mold(s).
Instructions:
- Preheat oven to 320°F. Grease your tart pan(s) with olive oil.
- Caramelize the Onions:
Heat 2 tbsp oil in a sauté pan over medium. Add onion, bay leaf, thyme, and 1 tbsp sugar. Reduce heat to medium-low, cover, and cook for 15 minutes, stirring occasionally.
Add vinegar, season, and cook uncovered for another 15 minutes. Discard bay leaf and thyme. - Roast the Tomatoes:
Toss halved, deseeded tomatoes with garlic, 3 tbsp oil, 1 tbsp sugar, salt, and pepper.
Roast, cut side down, in a baking dish for 30 minutes. Set aside. - Assemble:
Raise oven temp to 350°F.
In each mold, place tomatoes cut side up. Top with onion, sprinkle with tarragon, and cover with cheese slices.
Drape with pie crust, tucking edges inside. Prick top with a fork. - Bake & Unmold:
Place molds on a parchment-lined baking sheet. Bake for 30 minutes, until golden. Cool 5 minutes, then invert onto a plate to reveal the glossy tartlet. - Serve:
Top with fresh arugula, extra manchego slices, and a hunk of crusty bread.
Style Your Table
We served this vibrant tart with our Talelayo tablecloth in blue and green, paired with Villa Vaux Petit napkins in gray—a fresh, inviting palette perfect for spring weekends. Whether enjoyed in the garden or packed for a picnic, this tartlet is as beautiful on the table as it is on the plate.