Anti Inflammatory Roasted Tomato Tarte Tatin
Roasted cherry tomatoes are one of the most naturally powerful ingredients you can put on a plate — sweet, jammy, and loaded with lycopene — and this upside-down tart lets them absolutely shine. Caramelized shallots, sliced garlic, fresh thyme, and a touch of balsamic vinegar build a deeply savory base that pairs beautifully with the tomatoes' concentrated sweetness. The whole wheat crust is made with extra virgin olive oil instead of butter, keeping every component in line with an eating pattern built around reducing inflammation rather than stoking it. That olive oil crust is also surprisingly easy to work with — no cold butter, no food processor, just a bowl and a fork. A splash of maple syrup and balsamic in the filling creates a glossy, lightly caramelized sauce that clings to each tomato when the tart is flipped onto the plate. Torn fresh basil and a final drizzle of olive oil at the end add brightness and a hit of healthy fat that ties everything together. It serves six, making it a genuinely impressive centerpiece for a dinner party or a satisfying weekend project that pays off in every single slice.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the crust
- 1 ½ cups whole wheat flour
- ½ tsp fine sea salt
- ⅓ cup extra virgin olive oil
- 3–4 tbsp ice water
For the filling
- 2 tbsp extra virgin olive oil
- 3 medium shallots, thinly sliced
- 1 tbsp maple syrup
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 2.2 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- 1 tbsp balsamic vinegar
- 1 ½ lb cherry tomatoes (about 4 cups), halved
- 3 cloves garlic, thinly sliced
- 1 tsp fresh thyme leaves
- ½ tsp fine sea salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
For serving
- ¼ cup fresh basil leaves, torn (optional)
- 1–2 tbsp extra virgin olive oil, for drizzling (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). In a mixing bowl, whisk together the whole wheat flour and 1/2 tsp salt. Drizzle in the 1/3 cup olive oil and stir with a fork until the mixture resembles coarse, clumpy crumbs. Add ice water 1 tablespoon at a time, stirring after each addition, until the dough just comes together and holds when pressed — it should not be sticky. Flatten into a disk, wrap in parchment paper, and rest at room temperature for 15 minutes.
- 2
Heat 2 tbsp olive oil in a 10-inch oven-safe skillet over medium heat until shimmering. Add the shallots and cook, stirring occasionally, until softened and golden at the edges, about 8–10 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!