I have found another gem of recipe. I think I told you before but in case you missed it I like to read French blogs. Well actually I read English, American, or in this case Belgium blogs, but they are living in France or spending extended periods of time in France. They pass on simple everyday recipes that go together quickly. They usually have minimal ingredients but the ingredients involved are quality and in season and usually smaller servings than American recipes. While I was reading one of these blog I found this so delicious Tomato Tarte Tatin.
When you think of Tarte Tatin you might think Apple Tarte and sweet, but tomato tarte tatin is in this case is savory.
The recipe calls for 2 onions. I always find that measurement so arbitrary. I had a huge onion and I sliced it until I had a skillet full of onion. As you know onions lose their volume as they cook down so whatever size pan you use fill with sliced onions with a tablespoon or so of olive oil. Season with salt and pepper. Cook until soft and starting to brown. Remember to slice them thin so they will cook more quickly.
If you want to keep to a one-pan dish you can use your skillet that you cooking the onions. I used a glass pie dish because I wanted to see what was happening, but the skillet I was using would have worked just fine. I brushed the bottom of the pie dish with a little olive oil then layered the bottom with a mix of cherry tomatoes. I left the little ones whole, but halved the larger ones.
When the onions have started to brown add two tablespoon of red wine vinegar. I only had sherry vinegar so that is what I used.
Add the caramelized onions over the tomatoes.
The recipe calls for a half cup of olives, which I did not have, but I did have some tapenade so I spooned over three tablespoons of tapenade. Don’t stir because tapenade will muddy your tarte tatin. If you use tapenade no need to add garlic since the tapenade already has plenty.
Taste of France said she used a premade piecrust, but I had some premade puff pastry that I wanted to use. I just thawed and then I sprinkled a little flour (not too much just enough to keep from sticking) on the dough and rolled the puff pastry out a little thinner between two pieces of parchment. Be sure to keep the dough cold before you need to top the tarte.
I should mention before I added the tomatoes I turned the pie plate upside down on the dough and marked the puff pastry to size and trimmed off the excess, but left enough to tuck down inside the pie plate after filling it with the tomatoes, onion, and tapenade.
Sprinkle with thyme if using. I chose basil and waited to sprinkle after I flipped the tart because basil is delicate and will blacken if heated.
Before I topped the tarte tatin I painted one side of the dough with a Dijon mustard and then put the puff pastry over the tomatoes mustard side down. I baked the tarte until the crust was crispy, toasty brown.
Let cool. Be careful not to burn yourself and do not flip it until ready to serve to avoid the crust from getting soggy. I let the tarte cool, but was still warm before I flipped it.
Sneak a tomato from the tarte and taste it and if needed sprinkle with salt and pepper.
I promise your house will smell so good and your tummy will thank you .
Thank you Taste of France for your Tomato Tarte Tatin. It is a keeper.
- 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.
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