Caramelized Tomato Tarte Tatin

So if you think this looks good, just wait till you try it. One bite and you will transported. This wonderful caramalized tomato tarte tatin has all the flavours of a sun-baked summer in the Mediterranean. Pure heaven!

Tarte tatin, an upside down tart, is usually associated with apples but this savoury version is simply delicious and looks pretty impressive too. It’s not difficult to make but it requires a bit of concentration especially the first time you make it. The key is to get excess liquid out of the tomatoes so the base, when you flip it, doesn’t get soggy. I suggest using cherry tomatoes or plum. as they are denser. Cherry tomatoes are the prettiest especially if you can get multi coloured ones.

Before you try this, make sure you have the right equipment – a 9-10″ ovenproof skillet and a plate slightly larger to flip it over.

Caramelized Tomato Tarte Tatin

Ingredients

Serves 4

• 250 gram pack of ready made all butter puff pasty
• 1 onion halved and thinly sliced
• Olive oil
• 500 grams cherry tomatoes (or plum)
• 2 cloves garlic very finely sliced
• 1tbs sugar
• 1 tbs sherry vinegar (or balsamic)
• A few sprigs of fresh thyme
• Approx. 10-12 Kalamata olives – stones removed
• Salt
• Freshly ground black pepper

Method

Pre heat the oven to 200C/400F Roll out or unfold the pastry sheet and cut into a 10″ round. Cover and keep chilled in the fridge until ready to use.

Next, heat some olive oil in a frying pan and cook the onions very slowly over a low heat till caramelized. This should take around 15-20 minutes.

While they are cooking, heat a 10 ” ovenproof skillet. (I use my enamelled Le Creuset) Add some olive oil and place the tomatoes flat side down in a single layer, squeezing in as many as possible as they will shrink when they cook. Add the slices of garlic, sprinkle salt and cook gently. At this point you need to observe closely. The idea is to cook them just enough to get the excess liquid out but not dry them out or lose all the liquid in the pan. You can help them along by pressing gently with the back of a wooden spoon.

Remove the onions from the heat and set aside.

When you feel that the tomatoes are ready, take them out carefully with a slotted spoon, with the garlic, and place them aside on a plate leaving any juice in the pan.

Add the sugar and vinegar to the juices in the pan and stir over a medium heat to make a caramel. Add a drop of water if you feel it needs it to losen and scrape. Turn off the heat and replace all the tomatoes face side up with the garlic. Scatter over the olives, and spread the caramelized onion. Grind over some fresh black pepper, and check the seasoning. It should be really tasty.

Take the pastry out of the fridge and place it over the tomatoes. Tuck it around the tomatoes as evenly as possible. Poke some holes with a fork to let the steam escape (important) and pop into the oven.

Once the pastry is puffed up and golden (about 25 minutes) take it out and let it cool for a couple of minutes. Take a flat wooden spoon or a paring knife and work around the tart gently to release the pastry away from the edges. Then, placing a large plate on top flip it over. You may have to slightly rearrange things when you turn it but hopefully not too much.

Serve as soon as possible after cooking. The pastry will soak up the juices and taste absolutely delicious but if it sits around too long it will lose the light puffy flaky texture.

Looks stunning. Tastes amazing. You have to try this one!