Tomato Tarte Tatin: A Delicious Upside-Down Savory Tart
Tomato Tarte Tatin: A Delicious Upside-Down Savory Tart
Tomato Tarte Tatin is a savory twist on the classic French dessert, featuring caramelized tomatoes and a buttery, flaky pastry. This elegant dish is perfect for summer gatherings or as a show-stopping appetizer. The combination of sweet, caramelized tomatoes and crispy pastry creates a harmonious balance of flavors and textures.
If you love savory tarts, you might also enjoy this Easy Tomato Puff Pastry Tart or this Heirloom Tomato Ricotta Tart.
Ingredients
- 6 large, ripe tomatoes (such as beefsteak or heirloom)
- 1 sheet of puff pastry, thawed
- 3 tablespoons unsalted butter
- 1/4 cup granulated sugar
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, chopped
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
Step-by-Step Instructions
1. Prepare the Tomatoes
Preheat your oven to 375°F (190°C). Slice the tomatoes into thick rounds, about 1/2 inch thick. Pat them dry with a paper towel to remove excess moisture.
2. Caramelize the Tomatoes
In a 9-inch ovenproof skillet, melt the butter over medium heat. Add the sugar and stir until it dissolves and begins to caramelize. Arrange the tomato slices in a circular pattern in the skillet, slightly overlapping them. Sprinkle with thyme, rosemary, salt, and pepper. Drizzle with olive oil. Cook for 5-7 minutes until the tomatoes begin to soften and the sugar turns golden.
3. Add the Pastry
Roll out the puff pastry sheet to fit the skillet. Place it over the tomatoes, tucking the edges down around the tomatoes. Prick the pastry lightly with a fork to allow steam to escape.
4. Bake the Tart
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and crisp.
5. Serve
Remove the skillet from the oven and let it cool for 5 minutes. Carefully invert the tart onto a serving plate. Serve warm or at room temperature, garnished with additional fresh herbs if desired.
Expert Tips
- Choose the Right Tomatoes: Use firm, ripe tomatoes like beefsteak or heirloom for the best texture and flavor.
- Dry the Tomatoes: Patting the tomatoes dry ensures they caramelize properly without releasing too much liquid.
- Watch the Caramel: Keep an eye on the sugar as it caramelizes to avoid burning. A golden-brown color is ideal.
- Serve with Style: Pair this tart with a simple green salad or a dollop of whipped ricotta for an extra touch of elegance.
FAQ
Can I make this tart ahead of time?
Yes! You can prepare the tart a few hours ahead and serve it at room temperature. Reheat in the oven at 350°F (175°C) for 10 minutes if you prefer it warm.
What other herbs can I use?
Feel free to experiment with basil, oregano, or tarragon for a different flavor profile.
Can I use store-bought puff pastry?
Absolutely! Store-bought puff pastry works perfectly and saves time. Just ensure it is fully thawed before using.
For more savory tart ideas, check out this Delicious Tomato Tart Recipe.
Tomato Tarte Tatin: A Delicious Upside-Down Savory Tart
Ingredients
Method
- Preheat your oven to 375°F (190°C). Slice the tomatoes into thick rounds, about 1/2 inch thick. Pat them dry with a paper towel to remove excess moisture.
- In a 9-inch ovenproof skillet, melt the butter over medium heat. Add the sugar and stir until it dissolves and begins to caramelize. Arrange the tomato slices in a circular pattern in the skillet, slightly overlapping them. Sprinkle with thyme, rosemary, salt, and pepper. Drizzle with olive oil. Cook for 5-7 minutes until the tomatoes begin to soften and the sugar turns golden.
- Roll out the puff pastry sheet to fit the skillet. Place it over the tomatoes, tucking the edges down around the tomatoes. Prick the pastry lightly with a fork to allow steam to escape.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and crisp.
- Remove the skillet from the oven and let it cool for 5 minutes. Carefully invert the tart onto a serving plate. Serve warm or at room temperature, garnished with additional fresh herbs if desired.
