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Caramelized Corn and Tomato Tarte Tatin. A savory tomato tart with burst heirloom cherry tomatoes, balsamic vinegar, sweet corn and fresh thyme, all in a buttery flaky pastry, sprinkled with a little everything bagel spice. This pretty tart may look like dessert, but don’t be fooled, it’s savory with hints of sweetness, and it is delicious. Great as an appetizer or light dinner and the perfect way to use up that end of summer produce.

overhead photo of Caramelized Corn and Tomato Tarte Tatin with slice cut

Two things.

One, I really could not love this tarte tatin more. It’s one of my favorites right now and I’m excited to be sharing it today.

Two, I have fully committed to all things SUMMER this month, and that means a least a tomato recipe (or two) a week, all month long. I really hope you guys are into the tomatoes, because I have more recipes coming over the next couple of weeks that I am just as equally excited about. Don’t worry, they are all different, and all really good.

Even though I cannot wait for the upcoming fall season (it is my favorite after all). And even though our weather is cooling off and a few of our leaves have already begun to change colors, I am still 100% embracing all that summer has to offer this month. I’ve made it a rule to not even begin thinking about apples until September and pumpkins until October (…or ok, maybe late, late September). I figure I have plenty of time to create fall recipes in the fall, so for now it’s all summer recipes here on HBH.

overhead photo of tomatoes in skillet

And today it is all about this savory Tarte Tatin.

For those of you who may not be familiar with a Tarte Tatin, it’s a French tart that’s traditionally a sweet dessert made with butter, apples, sugar, and french pastry. Over the years, it’s been adapted to be made with other fruits, and even adapted to be made in savory ways like this corn and tomato Tarte Tatin.

In previous years, I’ve made two Tarte Tatin recipes, a sweet maple apple Tarte Tatin and a sweet fig Tarte Tatin. Each recipe is sweet and delicious and I love them both…but I think I love this savory Tarte Tatin the best. I love that it’s a fun new way to reinvent summer tomatoes and corn. It’s not a salad, a pizza, or another pasta dish. Nope, it’s something different and fun.

And? It. Is. SO. GOOD.

overhead photo of Caramelized Corn and Tomato Tarte Tatin in skillet

Let me tell you about the details.

As with most Tarte Tatin recipes, this is very easy to make.

You’ll need three things. One, about an hour of time. Two, an oven safe skillet. And three, fresh corn and cherry tomatoes. Start by cooking the cherry tomatoes, shallots, and fresh thyme in a hot skillet until they just begin to burst. Add a splash of balsamic vinegar and a touch of honey and allow the sauce to thicken and glaze over the tomatoes.

overhead photo of Caramelized Corn and Tomato Tarte Tatin

At this point, you’ll remove the skillet from the stove top, spread the tomatoes in an even layer and then sprinkle on the corn and havarti cheese. Next, add a sheet of puff pastry and a generous dusting of everything bagel spice…

Yes, I did say EVERYTHING BAGEL SPICE. I am obsessed with everything spice and tomatoes ever since I made this tart. It’s the best combo and if you have not tried it, you need to.

side angled photo of Caramelized Corn and Tomato Tarte Tatin

OKAY. Now, transfer the skillet to the oven and bake until it’s extra puffy and golden brown.

PS. your house is going to smell amazing, so get exited!

Once the Tarte Tatin is out of the oven, let it sit for a few minutes and then carefully invert it onto a serving plate. Top with fresh thyme and enjoy!

Simple as that.

close up overhead photo of Caramelized Corn and Tomato Tarte Tatin

If any of the tomatoes fall out of place after you invert the tarte onto a plate, don’t stress, just simply place them back in the Tarte Tatin and all will be good. I love serving this cut into small triangles or squares for an appetizer or serving as a light dinner with a side salad (I love an arugula salad paired with this).

I think what I love most, besides the taste, is that this is a really fun and different way to use up summer corn and tomatoes. The tarte tatin that switches things up a bit!

You have to try it. OK? GREAT. Happy Thursday!

side angled close up of Caramelized Corn and Tomato Tarte Tatin

overhead photo of Caramelized Corn and Tomato Tarte Tatin with slices missing and knife in photo

If you make this corn and tomato Tarte Tatin, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this recipe, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!

Caramelized Corn and Tomato Tarte Tatin.

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Calories Per Serving: 748 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 1. Preheat the oven to 400 degrees F.
    2. In a 10-inch oven safe skillet set over medium heat, add olive oil. When the oil shimmers, add the tomatoes, shallots, thyme, and a pinch each of salt and pepper. Cook until the tomatoes begin to pop, about 4-5 minutes. Add the balsamic vinegar and honey and continue cooking another 1-2 minutes until the sauce thickens a bit. Remove from the heat and gently push the tomatoes into an even layer, covering the surface of the skillet. Sprinkle the corn over the tomatoes and then add the cheese. 
    3. Place the pastry over overtop everything and press down gently to secure, tucking the sides of the pastry under the tomatoes as best you can. Brush the top of the pastry lightly with water and sprinkle with everything spice. Using a sharp knife, make 3 small cuts in the center of the pastry.
    5. Transfer to the oven and bake for 30 minutes or until the pastry is golden brown. Remove from the oven and allow to rest in the pan for 5 minutes and then place a serving plate over the skillet. Carefully invert the skillet and allow the tarte tatin to fall out onto the plate. Garnish with thyme. Slice, and serve warm. Enjoy! 
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  1. 5 stars
    Caramelized corn is something I have never eaten so far.
    I need to try this very soon, it sounds delicious.
    Thanks for sharing the recipes!

  2. This was amazing the other night and of course we had left overs. My husband suggested adding a fried egg on top. So I reheated the tarte tatin added the over easy egg and a side salad……Perfect Lunch!

  3. 5 stars
    This is delish! I made this easy recipe as a side with grilled chicken breasts for dinner last night. It’s a keeper. I have posted a picture on instagram, along with your Butter Basil Pesto Pasta we had as well.
    Thanks again Tieghsn.

  4. This reminds me of your zucchini and corn pie, which I made the other week and LOVED. And this is seriously so perfect, because I happen to have tons of cherry tomatoes from my garden on hand now, as well as corn!

    1. Hi Kelly! Yes that should work! It will be a little bit different, but I think it will still work great! I hope you love this!

    1. HI! I am sure this would be just as great cold and perfect for your picnic! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

  5. 5 stars
    SOOO Good tonight!!! Perfect way to use the fresh produce available now. I’m in the Midwest, sweet corn country, this was an easy vegetarian meal occupied by an arugula and roasted beet salad, and a nice glass of white wine. Thank you for inspiring me to try new dishes. You have not failed me yet

    1. Hi Claire! Yes, the corn is raw. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

  6. 5 stars
    Tieghan, you have the most gorgeous photos. They are so enticing. Thanks for the inspiration! Also, this recipe looks fabulous.

  7. Perfect timing, Tieghan! I was planning on making a cherry tomato and corn galette tonight for dinner but now I’ll make this instead. And thanks for holding off on all things fall. There’s plenty of time for that. Summer produce is really peaking…keep bringing it on!

  8. So glad you said apple recipes in Sept. then pumpkin in October. I don’t know why so many start pumpkin in Sept. Apple season is first. I really don’t think of pumpkins until November. I guess I like apples more anyway.

    Right now I am still wanting all things peaches. HA!!

  9. Wow! I’m a bit envious that things are cooling down a bit for you. It’s still hot as Hades here. Unlike you I’ve been finding myself thinking about pumpkin more and more lately. . . I guess it’s wishful thinking for less toasty temps. That said, these days I’m all about the tomatoes & they look wonderful on on this tarte tatin.