Tomato Tarte Tatin

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

The famous pie of the Tatin sisters, who, as the legend goes, were making a regular tart when they accidentally dropped it and flipped it upside down, has long transcended the boundaries of a specific recipe, evolving into a whole culinary genre. It can be made with anything from eggplant to lamb brains, but with tomatoes, it turns out to be much more interesting than with apples. They have a characteristic tanginess and beautifully caramelize in a pan with red onion and balsamic vinegar, turning almost into a jam. Moreover, this upside-down tart can be served as an appetizer or a dessert if you omit the garlic and replace it with a pinch of vanilla and some cane sugar.

Ingredients

Tomatoes - 14.1 oz
Garlic - 2 cloves
Thyme - 2 sprigs
Spanish onions - 1 head
Sugar - to taste
Olive Oil - 1 fl oz
Puff Pastry - 7.1 oz
Salt - to taste
Ground Black Pepper - to taste
White Balsamic Cream - to taste

Step by Step guide

Step 1

Prepare all the ingredients.

Step 2

Slice the tomatoes: large ones into thick rounds, small ones into halves.

Step 3

Arrange the tomatoes on a baking sheet lined with parchment paper in a single layer.

Step 4

Add thinly sliced garlic, thyme, salt, and pepper. If the tomatoes are not very sweet, sprinkle them lightly with sugar and bake in a preheated oven at 356°F for 10 minutes.

Step 5

Slice the onion into rings and sauté separately in olive oil until soft and golden, then add to the tomatoes.

Step 6

Roll out the dough to fit the shape of the baking dish — Tarte Tatin is typically made in a round shape, but it can also be rectangular.

Step 7

Cover the tomatoes with the dough and press down gently with your palms to ensure a tight contact across the entire surface.

Step 8

Bake the pie in a preheated oven at 356°F for 20–25 minutes. Remove the pie from the oven and, after letting it cool slightly, turn it out onto a suitably sized serving platter.