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Author Notes: This recipe is a summer take on the classic French apple tart, tarte tatin. Slow-roasting plum tomatoes in the oven intensifies the sweetness of the tomatoes and preserves their shape, while preventing them from being watery, which would make the puff pastry soggy. A layer of caramelized onions pairs beautifully with the roasted tomatoes. Serve it with a dollop of crème fraîche to mimic the classic pairing of tarte tatin with vanilla ice cream. Bon appétit! —Beautiful, Memorable Food
Food52 Review: Loved this tart—excellent flavor, and cutting out a round of puff pastry instead of making regular pastry dough made this tarte tatin much more simple than other recipes I've seen.
This recipe can be streamlined a bit as far as order and method goes: Caramelize the onions in a separate pan. Caramelize the sugar, vinegar, and seasonings in the cast iron. Add tomatoes. Roast. Add onions. Top with puff pastry, turn up the heat, and bake till done, then invert when slightly cooled. But the flavor was perfect: Right amount of sugar against the tomato's acid and simple with the puff pastry. The best part about this tarte tatin is that it looks fancy and complicated but it's really quite simple. —Omeletta
- 2 pounds plum tomatoes, halved lengthwise
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons plus a pinch of white sugar
- 3 tablespoons red wine vinegar
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, finely minced
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 3 red onions, thinly sliced
- 4 tablespoons unsalted butter
- 1 sheet frozen puff pastry, thawed
- Editor's note: Take a peek at the testing notes from omeletta, above, for notes on streamlining the method!
- Preheat oven to 275° F.
- Sprinkle tomato halves with salt and pepper and set aside.
- Caramelize 3 tablespoons sugar in an enameled cast iron skillet over medium heat. When caramelized, deglaze with vinegar. Combine well.
- Remove caramel and vinegar mixture from heat and add garlic, herbs, and olive oil.
- Place prepared tomato halves face down into the sauce, and bake in the 275° F oven for 2 hours, until skins are wrinkly. Set aside.
- Caramelize onions by cooking in an enameled cast iron skillet over medium heat with a pinch of sugar and 2 tablespoons butter. When caramelized and tender, deglaze with 2 tablespoons of water.
- Increase oven temperature to 425° F.
- Grease the skillet with the remaining 2 tablespoons of butter.
- Top with cooked tomatoes, cut side-up. Use a slotted spoon to drain excess liquid before placing in pan.
- Add a layer of caramelized onions.
- Top with a round of puff pastry and cut 3 slits to vent.
- Bake in 425° F oven for 20 to 25 minutes, until golden. Cool in pan for 5 minutes.
- Place a plate on top of the pan and carefully invert, then remove skillet.
- Garnish with a sprig of fresh thyme or lavender, and serve with a dollop of crème fraîche.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Fresh Tomato Showstopper