Tomatoes
Tomato Tarte Tatin
Adapted from Melissa Clark’s recipe from the New York Times Online
What You Need:
2 pints grape and/or cherry tomatoes. An assortment of colors is nice.
1 large red onion, sliced thinly
Pinch of sugar
1 sheet thawed puff pastry, cut into a 9- to 10-inch circle
(We used Pepperidge Farm.)
2 Tbsp butter
2 Tbsp chopped fresh basil (May substitute 2 tsp dried basil.)
1 Tbsp chopped fresh thyme (May substitute 1 tsp dried thyme.)
Vegetable oil spray or oil mister
½ tsp rice vinegar
2 Tbsp water
1 tsp cornstarch
Salt and pepper to taste
What You Do:
-
Preheat oven to 425º.
-
Melt butter in a 9- to 10-inch heavy ovenproof skillet. We use cast iron.
-
Place sliced onion in a skillet with a pinch of sugar. Saute onions until it’s caramelized and lightly brown, stirring frequently, 10-15 minutes.
-
While onions cook, wash and drain tomatoes. Place tomatoes on a sheet pan when oven reaches temperature. Dry them in oven for 10-12 minutes.
-
When onions are done, remove from pan and set aside.
-
Mix water and rice vinegar, and stir in cornstarch with a fork.
-
In a bowl, stir water and vinegar mixture into tomatoes.
-
Add salt and pepper to taste.
-
Clean and dry same skillet, and apply oil spray.
-
Place ingredients in skillet in this order: tomato mixture, basil and thyme, onions, more salt and pepper, puff pastry.
-
Tuck puff pastry edges into the skillet.
-
Cut several long slits in the puff pastry.
-
Bake for 25 to 30 minutes, or until golden brown.
-
Allow tarte tatin to rest for about 10 minutes.
-
Run a knife along edge of skillet. Turn onto a platter or large cutting board.
-
Serve immediately.
Serves 6-8.

