Roasted Cherry Tomato Tarte Tatins



  • 4 x 190g jars roasted cherry tomatoes in oil, drained, oil reserved
  • 4 frozen puff pastry sheets, thawed
  • 100g Persian feta, crumbled
  • 2 tbs small basil leavesto garnish
  • Balsamic vinegar, to drizzle


  1. Preheat the oven to 180°C.  Lightly grease four 12cm blini pans or small non-stick pie dishes with some of the reserved oil.
  2. Arrange cherry tomatoes in a single layer over the base of each pan, packing in close together, to completely cover.
  3. Cut 4 circles from the pastry, slightly larger than the base of the pans. Place pastry over the tomatoes, tucking in the edges. Place on a tray and bake for 20 minutes or until the pastry is puffed and golden.
  4. Remove the tarts from the oven and stand for 10 minutes, then turn out onto serving plates. 
  5. Scatter with the feta and garnish with basil. Serve drizzled with balsamic and a little more of the reserved oil. Serves 4.

From the book delicious. Celebrate by Valli Little. Reproduced with the permission of delicious magazine and ABC Books.

Ingredients for Roasted Cherry Tomato Tarte Tatins

Antoniou Fillo Pastry 375g

$4.30 ea

Fresh Herbs Basil Bunch

$2.00 ea

Fresh Herbs Organic Dill Bunch

$4.99 ea

The Cheese Board Persian Fetta Cheese 335g

$10.50 ea