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
Test Kitchen Notes
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