Tomato Tarte Tatin
Author: ©MakeMineLemon adapted from Taste of France
- 3 cups of cherry tomatoes (enough to cover the bottom of a pie pan)
- 2 onions, sliced thinly
- 2 cloves of garlic, minced
- 2 teaspoons of fresh thyme
- ½ cup black olives, sliced - I used 3 tablespoons tapenade
- olive oil, salt, pepper
- 2 tablespoons of red wine vinegar - I used sherry vinegar
- 1 tablespoon of Dijon mustard
- a pie crust or puff pastry
- Preheat your oven to 425 degrees or reduce by 25° if using glass.
- Gently brown the onion and garlic in the olive oil.
- Deglaze with vinegar.
- Paint the bottom of your tarte pan with olive oil.
- Add the tomatoes.
- Add the onions
- Spread the tapenade or sprinkle on the olives.
- Add thyme, salt and pepper.
- Paint the puff pastry with a Dijon mustard.
- Place the puff pastry over the ingredients – mustard side down.
- Tuck the edges down around the dish.
- Bake for about half an hour – until the crust is brown.
Do not flip the tarte tatin until you are ready to serve to avoid a soggy crust.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/tomato-tarte-tatin/
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