The last pickings of tomatoes are there and as I still have a small amount in stock, I wanted to test the tatin of tomatoes my way. The mister and I have loved this tarte tatin of tomatoes and for me, it was a great first. The gluten-free baking flour of chick peas and poppy blends perfectly with the acidity of the tomatoes, what can I say apart that it is good ?!!!

I wanted to achieve a dough-based gluten-free flour of chickpeas and rice with lots and lots of poppy seeds for a bit of a change, I hope you’ll like it !

Tatin of tomatoes old, paste to the chickpeas and poppy seeds {gluten-free}


  • 6-7 tomatoes of different varieties
  • 30 g of butter
  • A small trickle of balsamic vinegar
  • 20 g of cane sugar
  • The flower of salt
  • Pepper

For the dough

  • 120 g wholemeal rice flour
  • 80 g of flour of chick-peas
  • 40 g of poppy seeds
  • 5 tbsp olive oil
  • 8 cl of water
  • 1/2 c. to c. of salt


Prepare the dough by working all the ingredients by hand or in a food processor. Roll out the dough and set aside.

Preheat the oven to 200°.

Cut the tomatoes in two, remove the seeds.

Melt the butter and the sugar in a frying pan, add the tomatoes sides cut upwards. Sauté the tomatoes for 5 minutes then add a drizzle of balsamic vinegar. Let it again cook for 5 minutes.

Arrange the tomatoes sides cut upwards in a pie dish and then add the caramel formed in the pan. Season the tomatoes with fleur de sel and pepper and then arrange the dough already spread out on top. Carefully fold over the excess dough to the inside of the dish.

Bake for 30-35 min.

Turn out at serving time.

Written by Doc

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