Tomato Tarte Tatin

Name: Tomato Tarte Tatin
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings Lightly sweetened whipped cream; 794 grams plum tomatoes (8 large); 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed, corners cut off to make very rough 9- to 10-inch round; 177 milliliters sugar; 3 Tbsps unsalted butter, room temperature; 1 teaspoon vanilla extract

Tomato Tarte Tatin is a vegetarian recipe with 8 servings. One portion of this dish contains approximately 3g of protein, 22g of fat, and a total of 350 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. If you have sugar, plum tomatoes, vanillan extract, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

Preheat oven to 425°F. Bring large saucepan of water to boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Oven

Cut shallow X in bottom of each tomato.

Ingredients you will need

Tomato

Add 4 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. Repeat with remaining tomatoes. Peel tomatoes.

Ingredients you will need

Water

Tomato

Equipment you will use

Slotted Spoon

Bowl

Cut out cores, halve lengthwise, and remove seeds.

Ingredients you will need

Seeds

Spread butter over bottom of 9 1/2-inch diameter, 2- to 3-inch-deep ovenproof skillet (preferably cast-iron).

Ingredients you will need

Butter

Spread

Equipment you will use

Frying Pan

Sprinkle 3/4 cup sugar over butter. Arrange tomato halves, rounded side down and close together, in concentric circles in skillet to fill completely.

Ingredients you will need

Butter

Tomato

Sugar

Equipment you will use

Frying Pan

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.

Ingredients you will need

Tomato

Butter

Sugar

Syrup

Equipment you will use

Frying Pan

Remove skillet from heat. Immediately drizzle vanilla over tomatoes. Top with pastry round. Using knife, tuck in edges of pastry.

Ingredients you will need

Tomato

Vanilla

Equipment you will use

Frying Pan

Knife

Cut 2 or 3 small slits in pastry.

Place skillet in oven and bake tart until pastry is deep golden brown, about 24 minutes.

Equipment you will use

Oven

Frying Pan

Cool tart in skillet 10 minutes.

Equipment you will use

Frying Pan

Cut around sides of skillet to loosen pastry.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Tomato

Equipment you will use

Oven Mitt