Yes, tarte tatins are usually reserved for apples and pears. However, in this twisted recipe, you can use tomatoes instead! I know I already gave you all a taste of sweet tomatoes in my tomato jam recipe, but this is an actual dessert. It's quite easy to make if you have store-bought puff pastry (the only way to go). It's a little labor intensive, but worth it as it's creative and delicious. The original recipe, from Bon Appetit, was too sweet so I've modified it below. Enjoy!
1 3/4 pounds plum tomatoes (8 large)
3 tablespoons unsalted butter, room temperature
1/2 cup sugar
1 teaspoon vanilla extract
Swig of balsamic vinegar
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed, corners cut off to make very rough 9- to 10-inch round
Whipped or non-whipped cream
Preheat oven to 425°F. Bring large saucepan of water to boil. Cut shallow X in bottom of each tomato. Add tomatoes to boiling water. Blanch tomatoes just until skins at X begin to peel back, 15 to 30 seconds. Using slotted spoon, transfer blanched tomatoes to bowl of ice water to cool quickly. Peel tomatoes. Cut out cores, halve lengthwise, and remove seeds.
Spread butter over bottom of 9 1/2-inch diameter, 2- to 3-inch-deep ovenproof skillet (preferably cast-iron). Sprinkle sugar over butter. Arrange tomato halves, rounded side down and close together, in concentric circles in skillet to fill completely.
Place skillet over medium heat. Cook until sugar and butter are reduced to thickly bubbling, deep amber syrup (about 1/4 inch deep in bottom of skillet), moving tomatoes occasionally to prevent burning, about 25 minutes. Remove skillet from heat. Immediately drizzle vanilla and vinegar over tomatoes. Top with pastry round. Using knife, tuck in edges of pastry. Cut 2 or 3 small slits in pastry. Place skillet in oven and bake tart until pastry is deep golden brown, about 24 minutes.
Cool tart in skillet 10 minutes. Cut around sides of skillet to loosen pastry. Place large platter over skillet. Using oven mitts as said, hold skillet and platter firmly together and invert, allowing tart to settle onto platter. Carefully lift off skillet. Rearrange any tomato halves that may have become dislodged.
Serve tart warm or at room temperature with whipped cream.
Sunday, August 8, 2010