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!
For Mr. Fitz we turned the tarte into a BLT, adding the necessary porcine element.
Tomato Tarte Tatin
- 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
Preheat the oven to 400°F
- 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.
- 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.
- 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.