Terri Martin – Tomato Tarte Tatin (Muskoka, Canada)

They say crises also create opportunities. The stay at home orders that we’ve all been experiencing have definitely had an effect on us! Normally, my husband and I are social animals…we love to experience new things, eat at new restaurants as well as our favourites again and again. Usually, our home cooking was more of the healthy “eating to live” style vs “living to eat!” Part of this is because our personal time and business time are routinely blended being in the real estate business. Fortunately for us real estate is classified as an essential service and this has allowed us to continue to have more mobility than most albeit in what we refer to as the new normal… live stream walk-throughs, lots of video and online marketing etc.

Restaurants for the most part have been closed or with limited takeout menus. This brings us to those opportunities I mentioned at the beginning. Cooking has become a renewed passion…not that it will ever replace our love of dining out. We experienced this phenomenon for home cooking when we were fortunate to have taken a 6 month sabbatical in France. We learned that the French truly have a love for food… fresh, real food and taking the time to really enjoy it. Eating there is an experience and it is culturally ingrained. They do not believe in GMOs; they only eat fresh veggies or fruits that are in season and bread recipes are legislated by the government and sauces are everything!

We have been really tasting the food we have been making…in an unrushed way like we did in France. Once I got past the amount of planning that was required (trying to only go to the grocery store once a week after a habit of going almost daily like in France), with my husband enthusiastically taking on the sous chef role, we were off to the races!

For years, I have been following a blog from a couple who have a pretty little home in Provence in the south of France. One of our favorite recipes is one that they posted a while ago: tomato tarte tatin.

The amazing contrast of the tart tomatoes along with the sweetness of the caramelized onions and sauce makes this tarte so delicious!

Take time to enjoy! Bon appetite!

Tomato Tarte Tatin


  • 3 pounds medium size tomatoes. (On a couple of occasions, I used different color tomatoes)
  • 3 medium red onions
  • 4 cloves garlic
  • 1 Tablespoon chopped Thyme leaves
  • 1/4 cup grated Parmesan cheese
  • 14 ounces puff pastry. You will have extra. Freeze the leftover for another dish.
  • 2 Tablespoons butter
  • 1/2 cup crystallized sugar
  • 4 Tablespoons water
  • 1/3 teaspoon Sherry vinegar


Find the instructions here.

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