Tomato tarte tatin ahead of time?
So, I decided to bake this for Thanksgiving: https://food52.com/recipes...
I’ve got the tomatoes cooked, although there is still a lot of liquid after 25min, and I’ve got the rough puff pastry dough in the fridge. I’m now concerned about whether I should hold off until tomorrow (Thanksgiving Day) for the final assembly and bake. I’m concerned primarily about sogginess. Thoughts? Thanks in advance…
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4 Comments
There was a discussion (you might even say a dispute) about this question in 2014. Have a look and then decide.
While it was about the original (apples) the issues are the same.
Most who argued for baking day OF were talking about a tarte made with puff pastry and to be served hot. Those who argued OK TO BAKE JN ADVANCE had regular pastry in mind. And on the third hand, I think if you were to bake this in advance and serve it cold it might be a l”great amuse-bouche to start the meal.
So, depending on time, tastes and menu, you make your choice. Whichever way it goes, I hope the taste & texture are lovely!
Generally, I’m in favour of making a recipe as written the first time you do it. But if you’re really worried about too much liquid, carefully cook the tomatoes down to a texture that meets your judgement and taste, then add the pastry and bake. Wishing you good luck and good results.