Tomato Tarte Tatin - How to Make Tarte Tatin, French Pie with Tomatoes - Tomato Dessert

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat and adds flavor.

cheese (e.g., goat cheese or mozzarella)

🥗Healthier: ricotta

💰Cheaper: cream cheese

Ricotta is lower in fat and provides a creamy texture.

Measure the circle shape on the puff pastry sheet, cutting it about an inch larger than the edges of the pan.

Bring a large saucepan of water to a boil.

Cut a shallow X on the ends of each tomato to help peel the skin off.

Using a serrated knife, add the tomatoes to the boiling water and blanch them for 15 to 30 seconds until the skins begin to peel back.

Remove the tomatoes with a slotted spoon and transfer them to a bowl of ice water to cool quickly.

Once cool, peel the skins off the tomatoes, cut them in half lengthwise, and remove the hard cores and seeds.

Spread 3 tablespoons of unsalted butter over the bottom of an 8 or 9 inch cast-iron skillet.

Sprinkle 3/4 cup of sugar over the butter without stirring.

Place the tomato halves rounded side down in the skillet, ideally in concentric circles to fill the pan completely.

Cook over medium heat for about 25 minutes until the butter and sugar cook down to a thick bubbly syrup that is a deep amber color, occasionally moving the tomatoes around to prevent burning.

Remove the skillet from heat and drizzle 1 teaspoon of vanilla over the tomatoes, then try to suit everything into the middle of the pan.

Fold the pastry round in half and then in half again to make it easier to place over the tomatoes.

Cover the tomatoes with the pastry, gently tucking in the edges between the pan and the fruit using a party knife.

Cut a few slits into the top of the pastry to allow steam to escape.

Bake at 425°F for 20 to 25 minutes until the pastry is a deep golden-brown, checking at 20 minutes.

Tilt the pan to verify the juices; if they are too thin, boil them down on the stovetop until thickened, but be careful not to boil off completely.

Let the tart cool in the pan for 8 to 10 minutes, no longer.

Cut around the sides of the skillet to loosen the pastry.

Place a serving platter over the skillet and flip it in one quick motion so the tart sits on the platter with the pastry side down.

If the tart doesn't release immediately, wait a few seconds and then it should release.

Rearrange any tomato pieces that may have moved during the flip and scoop out any remaining caramel or tomato pieces to fill in the crust.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens