Author Notes: There are a lot of tomato tarte tatin recipes out there that usually include caramelized onion and olives. Inspired by these more traditional tomato tarte tatin recipes and my favorite Middle Eastern condiments, I developed this upside down tomato tart (using the baking instructions in Tasmin Day Lewis' Art of the Tart) and intensified by pomegranate syrup. Pomegranate syrup or molasses is a very thick reduction of pomegranate juice. It should not contain sugar and is puckeringly sour.
I add a tiny bit of tomato paste to further intensify the tomato taste. I rarely use an entire can of tomato paste in one sitting, so I freeze the leftovers by the tablespoon in ice cube trays and pop one out when you need it.
This recipe is for a small tart - perfect as lunch for 1 or appetizer for 2 and made in a pan measuring 5 inches across the bottom - but you can use an entire sheet of puff pastry (about 8 ounces) and a larger pan (9-10 inches across), and double the rest of the ingredients.
This is a winter friendly tomato recipe since it uses baby tomatoes.
Eat the tarte lukewarm – be careful because the tomatoes will be hotter than you expect! - zahavah
- 4 ounces puff pastry
- 1-2 tablespoon tomato paste
- 1 tablespoon pomegranate syrup
- 1 teaspoon olive oil
- 1 pinch sugar
- salt and pepper
- 2-3 teaspoons water
- 12-18 cherry or grape tomatoes; multiple colors are fun
- several sprigs mint
- Defrost the puff pastry for 20-30 minutes on the counter, or overnight in the refrigerator. (Or, make your own.) Preheat the oven to 425ºF.
- In the small (~5 inches across the bottom) pan that can go into the oven, mix together the tomato paste, pomegranate syrup, and olive oil. Add a large pinch of sugar, a large pinch of salt, and several good grinds of pepper. Thin slightly with water until it’s the consistency of maple syrup.
- Slice the tomatoes in half through the core and toss them with the syrup in the pan. Arrange them, cut side up in a single layer.
- Roll out the puff pastry dough between two pieces of wax paper into a circle about 1 inch larger than your pan.
- Transfer the pastry to cover the tomatoes. Tuck the edges around the tomatoes. Cut several short vent in the pastry.
- Bake the tarte until the crust is puffed and golden, 25-30 minutes.
- Let the tart stand for 5-10 minutes. Run a knife around the pastry to loosen it from the pan. Place a platter on top of the pan and carefully flip the tarte over onto a plate. The tarte may contain a lot of liquid (depending on the juiciness of the tomatoes), so use a towel under the plate.
- Chifonnade a few mint leaves and sprinkle them on the tarte. Make sure to eat it before the mint starts to wilt.
- This recipe was entered in the contest for Your Best Pomegranates