Tomato Tarte Tatin

Ah, tomatoes.  Fresh, ripe, summer tomatoes.  It may be hard to top a freshly picked, home grown tomato sprinkled with salt and eaten out of hand like an apple.  Or a classic BLT with mayonnaise.  Or a Caprese Salad.  When you have fresh tomatoes, it’s best to not mess with them too much.  The Tomato Tarte Tatin is a nice way to use fresh tomatoes that concentrates their flavor and adds to their natural sweetness with the use of balsamic vinegar and sugar.  The tomatoes are thus rendered sticky and almost candy-like, on top of a puff pastry tart.  The result is like a pizza without the cheese, and with a mouthful of bursting tomatoes and juice.  It’s a messy dish, but is absolutely delicious, as well as beautiful.  Give it a try!

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Finished Tarte

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Tomatoes Simmering

For Mr. Fitz we turned the tarte into a BLT, adding the necessary porcine element.

For Mr. Fitz:  Adding Porcine Goodness!

For Mr. Fitz: Adding Porcine Goodness!

Tomato Tarte Tatin

Ingredients:

  • 1 & 1/3 lbs cherry or medium tomatoes (or enough to fill your tart pan)
  • 1 pack, 8 oz. puff pastry
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp sugar
  • 2 Tbsp unsalted butter
  • 2 teaspoons salt and freshly ground pepper
  • A few sprigs of fresh thyme

Preparation:

Preheat the oven to 400°F

  1. In a large pan, melt the butter and one tablespoon of the sugar together. When it starts to caramelize, add the tomatoes, sprinkle with salt and pepper, and cook for 5 to 6 minutes. Sprinkle one tablespoon of sugar all over. Season with salt & pepper.
  2. Add the balsamic vinegar and reduce for 2 minutes. Place the tomatoes in a tart pan. Place the pastry on top of the tomatoes and tuck the sides in. Place the tart in the oven and bake for 25 minutes, or until pastry is golden brown.
  3. Leave the tart to rest for 5 minutes, then flip over on a plate. Pour as much excess liquid as possible. Garnish the tart with fresh thyme leaves.

24 Comments on “Tomato Tarte Tatin

  1. I am definitely going to try this once my tomatoes ripen in the garden – it looks as if I am going to have a good crop this year – so will be pretty much living on tomatoes. My favourite time of year!

    • Oh, lucky you! It’s such an easy recipe and my husband actually called me on the phone while he was eating some of it to rave!! The liquid does need to be drained out before cooling, it produces quite a bit of liquid that can destroy the crust!

  2. Gorgeous, there is very little that can compare to a fresh tomato straight from the garden. I love this simple tart, the tomatoes shine. Just beautiful.

    • Haha thanks! I had been working on a BLT series so I decided to “use” the tart to that end, at least for photo purposes!

  3. It looks so tasty. I think I saw beetroot tart tatin before, but tomato is new for me. The recipe seems simple, but the result looks fantastic!! I’ll give it a go. 🙂 Thanks for the recipe.

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