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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.



  • 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. I made this tart today. Followed directions to a T:) it’s smells delicious but the colors of the tomatoes are not vibrant. The tart looks a bit brown . Any suggestions? Not eating it till later but curious

    1. Hi Lori,
      So sorry the tomatoes are not colorful. I am wondering if you cooked them for too long in the skillet which made them less colorful and flat on the Tarte? This could be your issue. I hope this helps! xTieghan

  2. I can’t tolerate any cheese except mozzarella. Do you think it would be OK cheese less or with mozzarella?

    1. Hey Angie,
      You could totally omit the cheese or use mozzarella, that would be delish! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  3. This recipe looks so good! Can it be made in advance and how would you recommend reheating it before serving?

    1. Hi Nan,
      I would make everything up until step 3 and just bake when you are ready to serve. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  4. This looks BEAUTIFUL! I can’t think of a better way to use summer produce. I’m thinking about making this for a friend’s BBQ – could I make this the morning of, then serve at room temperature? How would you suggest making this in advance?

    1. Hey Leah! Yes, you can make in the morning and serve later at room temp. This is delicious warm, cold, and room temp! 🙂 Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  5. 5 stars
    This was sooooo delicious. It was surprisingly easy to flip from the pan. It will be on a regular rotation for the summer. Thanks for an amazing recipe!

  6. 5 stars
    We were all very sad when we ran out of tarte to eat. It was fantastic! I worried about the flipping part of the recipe, but there wasn’t any liquid run off at all.

  7. I just made this for dinner. Very easy to put together, baked it for 30 min at 400 degrees, the flip on to a serving plate was a little hairy but I pulled it off just fine. Went to slice into it and the puff pastry was raw ? When I pulled it out of the oven it was deceptively golden brown in spots, but I guess it needed longer? I’d love to try making it again sometime because the flavors are so spot on with the everything bagel seasoning and the burst tomatoes and fresh corn. I saw someone else only baked it for 15 min! I think mine probably needed 45.

  8. What would be a good replacement for Havarti cheese? I’m making this tonight and I bought Gouda and cheddar as substitutes, but just thought I would ask if there was another good replacement. I live in London and couldn’t find Harvarti (unless it perhaps goes by another name). Thanks!

    1. HI! I would go for the gouda, but cheddar will be great too! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  9. 5 stars
    I made this yesterday and it was delicious! The crusted puff pastry with everything bagel seasoning was amazing. Loved that everything was done in one skillet. Easy and delectable. Make this, you won’t be disappointed!!

  10. 5 stars
    Yum. Delicious and super easy recipe. Didn’t have shallots or corn so I carmelized sweet onions and 2 cloves of thinly sliced garlic. Threw in lots of fresh basil & oregano before it went into the oven. Love the addition of honey – it cuts the acid on the tomatoes and basalmic. Fresh parm on top and it was so good I can’t wait to make it again with other combinations of veggies. Thanks Tieghan!!

  11. I made 2 of these last night. The first came out very dark after 30 min. I cooked the second for 15 min and it was beautiful. Inverted the first on a plate and the second we served out of the skillet. Both were gobbled up and delicious. I brought them for a side dish and people nibbled on one before dinner as an appetizer – they couldn’t resist! Highly recommend this recipe.

  12. So good! Loved the balsamic+honey combo, it added so much flavor. I did not use everything spice, sprinkle some caraway seeds instead and it turned out amazing. Thank you for another great recipe

    1. Heriloom tomatoes will be awesome! Just slice them into 1/4 inch slices. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

  13. I love EVERYTHING about this! I have a bunch of tomatoes to use up & this tatin is calling my name!