Cherry Tomato Tarte Tatin

by Leslie on October 9, 2012

A trip to the farmers market this weekend made it clear, fall has arrived. There were bushels of apples and bins of pumpkins and gourds everywhere I looked. But there in the corner was one last sign of summer – a table full of tomatoes. I couldn’t resist buying one final pint of beautiful, brightly colored cherry tomatoes and decided to use them in a really simple tarte tatin for lunch on Monday. If I had all the time in the world, I would’ve made this tomato tart, which is one of my all-time favorites, but these days I’m doing good if I find time to brush the dried spit up out of my hair. Making pâte brisée isn’t going to happen. This recipe luckily uses frozen puff pastry so it can be made in 45 minutes and the result is still delicious. The brown sugar and balsamic vinegar bring out the sweetness in the tomatoes, which burst in your mouth with each bite. Combined with the buttery, flaky crust… it was the perfect way to properly say goodbye to summer. Now it’s time to put on my scarf and enjoy bowls of chili, hot chocolate, and all things pumpkin flavored. Libby’s pumpkin puree, here I come!

Cherry Tomato Tarte Tatin

  • 1 pint cherry tomatoes
  • 1 tablespoon unsalted butter
  • 1 1/2 teaspoons brown sugar
  • 1 1/2 teaspoons balsamic vinegar
  • 1 sheet frozen puff pastry, thawed
  • handful of basil leaves
  • salt and pepper

Preheat oven to 375°.

On a lightly floured surface, unfold the pastry sheet and lightly dust with flour. Place a iron skillet (I used an 8-inch skillet) face down on the pastry sheet and use a knife to cut out a circle the size of the skillet.

Using that same skillet, melt the butter over medium high heat. Add the brown sugar and cook a couple minutes until sugar is dissolved and starting to caramelize. Add the tomatoes (you want them to be a tightly fitted single layer) and cook for 10 minutes. Add the balsamic vinegar and cook for another 2 minutes. Sprinkle with salt and pepper.

Off the heat, cover the tomatoes in the skillet with the circle of puff pastry, tucking in the edges. Cook for 30 minutes until puff pastry is golden brown. Remove from oven and let sit for 5 minutes. Run a knife around the edges to loosen the tart. Place an inverted plate on top of the skillet and then flip the plate and skillet holding them together. Remove the skillet and the tart should now be on the plate.

Sprinkle the top with flaky sea salt and basil leaves.

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