Tomato Tarte Tatin
A unique blend of sour, sweet, salty, and savory flavors with an irresistible aroma.
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Estimated Time
- Preparing 1 hr
- Cooking 1 hr 30 min
Nutritions / Serving
-
Energy233 kCal
-
Carbs27 g
-
Protein3 g
-
Fat13 g
Serves 8.
Ingredients
- Roma Tomato 1200 g
- Shallot 1 pc
- Unsalted Butter 15 g
- Thyme 2 g
- Granulated Sugar 40 g
- Balsamic Vinegar 40 g
- Lemon Juice 40 g
- Salt 2 g
- Black Pepper 2 g
- Frozen Puff Pastry 1 pc
Preheat oven to 200°C (400°F). Thaw the puff pastry at room temperature for 3–4 hours, or overnight in the refrigerator.
Wash the Roma tomatoes, cut them in half vertically, remove the core, and scoop out the juicy seeds. Finely chop the shallot and thyme.
Choose an oven-safe skillet. Add sugar, lemon juice, and balsamic vinegar, and heat over medium until it boils and thickens slightly into a syrup.
Add shallots, thyme, butter, salt, and black pepper, and stir briefly to evaporate moisture from the butter and release the aroma of the shallots and thyme.
Remove from heat, add tomatoes, and mix gently. Arrange tomatoes cut-side up, skin-side down, in the skillet. Bake in the preheated oven for 1 hour.
Prepare the puff pastry while the tomatoes bake. Roll out the thawed pastry slightly larger than the skillet. Use a plate or pan as a guide to trim the edges. Place the prepared pastry back in the fridge to chill.
After 1 hour, remove the skillet from the oven, cover with the pastry, and bake for another 30 minutes at 200°C (400°F) until the pastry is puffed and golden.
Let cool for 10 minutes, then gently loosen the tart from the skillet with a knife, cover with a plate, and invert to serve.
Discussion
Choose tomatoes with low moisture and firm flesh, like Roma or Plum tomatoes, to prevent excess juice that could affect caramelization and make the pastry soggy.
Cook the syrup just until it thickens; full caramelization happens during the long oven bake with the tomatoes.
Using store-bought puff pastry keeps things simple. If the room is warm (28°C or above), thaw the pastry overnight in the fridge to prevent the butter from melting.