Although it may not be tomato season, grape & cherry tomatoes are always available. With a handful of ingredients, this Tomato Tarte Tatin requires so little work but the end result is simple, rustic & delish. Tomatoes, ready-made puff pastry, a little sugar & balsamic vinegar is all that’s required to produce the sweet, tart flavors. With some fresh herbs scattered at the end for prettiness. One thing to to be diligent about – once the tarte has it’s rested for 5 minutes then serve it immediately. This will ensure the pastry is still crispy.
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Originating in France, the tarte tatin is most commonly apple & served with cream or ice cream. We deviated here & use tomatoes. Sugar is caramelized, balsamic is added, then the tomatoes are tumbled in & the pastry is tucked in around the side of the pan & 30 minutes or baking you’re rewarded with flaky puff pastry with a sweet & vibrant topping.
Serve this for a nice lunch with the girls – or guys served with a simple salad. Or as a starter with some aged, cheek-puckering cheddar. Rustic simplicity. I hope you’re all hanging in there. Remember, this too shall pass. For me, the day is done, time for bed.
Toodles, Lovoni
If you love tomatoes, try these one (or more) of these tomato recipes.
TOMATO TARTE TATIN
Equipment
- 8 to 8 1/2 inch ovenproof pan such as cast iron. Measure the pan across the bottom.
- Something about 9 1/2 inches in diameter to use as a guide for cutting the pastry
- Rolling Pin
Ingredients
- 1 sheet store-bought puff pastry 1/2 17.3 oz/ 490g package, thawed according to package directions
- a little all-purpose flour for dusting
- 1/3 cup granulated sugar
- 1/4 cup water
- 1 tablespoon balsamic vinegar
- 1 lb grape or cherry tomatoes
- pinch sea salt & freshly ground pepper
- basil & oregano leaves, for garnish
Instructions
- Preheat the oven to 375°F (190°C). Roll the sheet of pastry on a lightly floured surface until it’s large enough to cut a 9 1/2-inch circle from it. Cut the pastry & set aside.
- Stir sugar & water together in an 8 to 8 1/2-inch ovenproof pan over medium-high heat. Boil, without stirring, for 5 minutes or until golden brown. Carefully add the vinegar; stir.
- Add the tomatoes, lightly pressing them down into a single layer. Sprinkle with salt & pepper.
- Remove from the heat. Lay pastry over tomatoes & tuck the edge down into pan. Cut 3 small slits in the pastry. Bake for 30 minutes or until pastry is golden brown. Let stand for 5 minutes.
- Place a plate over the top of the pan, firmly holding it in place & carefully invert the tarte tatin onto the plate. If any tomatoes stick to the pan, simple poke them back where they came.
- Sprinkle with a little more salt & pepper. Top with herbs. Cut into wedges to serve.
Nutrition
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