The beauty of a shallot and tomato tart is how little it asks of you, yet how much it delivers. The vegetables caramelise into something sweet and complex, the pastry rises into golden layers of buttery flake, and then there’s that glorious upside-down reveal. It’s food that feels indulgent and effortless all at once – the best kind.
A Shallot and Tomato Tart With a Twist
Hear me out, isn’t there something wickedly fun about flipping tradition on its head – quite literally. The French tarte tatin may have made its name with apples, all buttery pastry and sticky sweetness, but honestly? Savoury ingredients deserve their moment in the limelight too. This shallot and tomato tart is my ode to that idea.
Jammy, caramelised shallots and cherry tomatoes that have burst into glossy little jewels, all cloaked in a rich balsamic glaze and topped with golden, buttery puff pastry. Then comes the best bit – the flip. That heart-in-mouth, hold-your-breath moment where you turn the pan upside down and reveal a tart so beautiful you almost don’t want to cut it. Almost.
When you combine, rustic with indulgent, it proves that sometimes the best things happen when you go upside down.
Pure Indulgence of a Shallot and Tomato Tart
For me, cooking is always about balance. I’m a flexitarian at heart – I adore vibrant, plant-powered plates but I don’t believe in cutting things out. Food should make you feel good as much as it should taste good. This shallot and tomato tart hits both notes.
The shallots bring natural sweetness, caramelised until almost sticky, while the tomatoes add a sharp, juicy pop. I used Isle of Wight Tomatoes for this recipe – their flavour is unbeatable, full of sunshine and depth, and they hold up beautifully in the heat of the oven. A crumble of goat’s cheese brings tang, basil leaves add freshness, and the puff pastry ties it together with flaky, buttery indulgence. It’s proof that vegetables can be indulgent, celebratory, and the star of the table.
Why You’ll Love This Shallot and Tomato Tart
- Flavour that sings – sweet, savoury, tangy, and buttery in one bite.
- Effortless elegance – ready-rolled puff pastry gives maximum impact without effort.
- Vegetarian centrepiece – proof that plant-based cooking can be indulgent.
- Dramatic reveal – the flip is as satisfying as the taste.
- Perfect for entertaining – can be made ahead and served at room temperature.
The Art of The Flip
Flipping out a tart can feel daunting. Will it stick? Will it slide? Will dinner end up on the floor? The trick is confidence. Place a plate over the pan, hold tight, and flip boldly. The result? A glistening shallot and tomato tart with all its caramelised glory intact.
And if a few vegetables cling to the pan, just rearrange them on top. Rustic chic is part of the charm.
Flex This Tart Your Way
True beauty of this tart lies in its versatility of what’s in season. This shallot and tomato tart adapts beautifully to whatever’s fresh, available, and calling your name at the market.
- Swap goat’s cheese for feta, ricotta, or creamy burrata.
- Use a rainbow of cherry tomatoes for a jewel-like finish.
- Add roasted peppers or courgettes if they’re in season.
- Leave the cheese out entirely for a fully plant-based tart.
Serving Suggestions
My upside down shallot and tomato tart is gorgeous warm with a peppery rocket salad on the side, but it’s equally delicious cooled to room temperature for a picnic. In addition, a drizzle of balsamic at the table makes the flavours pop. Finally, pair it with a crisp white wine or a sparkling spritz, and you’ve got instant Mediterranean vibes.
The Essence of Summer
Travel has always shaped my palate. For example, in Sicily, markets overflow with tomatoes that smell of sunshine. Meanwhile, in Provence, I fell in love with the theatre of turning humble ingredients into centrepieces. Across the Mediterranean in general, vegetables aren’t afterthoughts – they’re the main event.
If you’re curious about how travelling shapes the way I cook, I’ve shared more in 8 Ways Travel Influences Cooking at Home. This shallot and tomato tart is a love letter to that way of eating: colourful, confident, and rooted in seasonality. It’s not about fuss, but about celebrating good produce with flair.
Ready to give it a go? You’ll find the full shallot and tomato tart recipe just below, with everything you need to make it at home. And if you’d like to watch me make this – YOU CAN! Over on my Tik Tok Channel.
Ingredients
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Caramelised Base
- For The Tart Base
- To Serve
Instructions
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Preheat + Prepare
- Preheat oven to 200°C/180°C fan/Gas 6. Line a 23cm oven-proof frying pan or tart tin with parchment. Remove puff pastry from the fridge. Caramelise Shallots + Tomatoes
- Heat olive oil in the lined pan over medium heat. Place shallots cut-side down in a single layer and cook for 8–10 minutes until golden. Add cherry tomatoes, balsamic vinegar, brown sugar, thyme, and garlic. Season well and cook 12–15 minutes until tomatoes burst and shallots are tender. Remove from heat. Prepare Pastry
- Roll pastry to fit pan with 2cm overhang. Brush edges with beaten egg. Assemble Tart
- Arrange caramelised shallots and tomatoes in the pan. Scatter goat’s cheese and basil over the top. Carefully lay pastry over filling, tucking edges down. Brush pastry with egg wash. Bake
- Bake 18–20 minutes until pastry is puffed and golden. Let rest for 5 minutes. Turn Out + Serve
- Run a knife around edges, place a serving plate over the pan, and flip quickly. Remove parchment, garnish with rocket, drizzle with balsamic, and sprinkle with sea salt. Serve warm or at room temperature.
Notes
Don’t rush the caramelisation – this is where the flavour builds. Choose shallots of similar size for even cooking. If veg stick when flipping, just place them back on top – no one will notice. Use a mix of red and yellow tomatoes for a vibrant finish. Can be made 2 hours ahead and served at room temperature is utterly delicious!
