Tatin de tomates cerises
Cherry Tomato Tarte Tatin
The famous upside-down apple tart, made savory with cherry tomatoes. When you flip it over, the glossy tomatoes shine like jewels: get ready for applause.
Equipment: 9-inch round cake pan (not springform) or oven-safe skillet
Contains: milk, wheat. Always check the labels of store-bought crusts.
Ingredients
- 1 1/2 lb (680 g) cherry tomatoes (about 2 pints)
- 3 tablespoons sugar
- 2 tablespoons (30 g) unsalted butter
- 1 1/2 tablespoons balsamic vinegar
- 1 pinch fine sea salt
- Black pepper
- 1 teaspoon fresh thyme leaves
- 1 sheet frozen puff pastry, thawed
Instructions
- Preheat the oven to 400°F (200°C). Remove the stems from the tomatoes.
- In a skillet over medium heat, melt the sugar without stirring until it turns light amber. Add the butter and balsamic vinegar (careful, it will bubble) and stir.
- Add the tomatoes and roll them in the caramel for 1 minute. Pour everything into the cake pan and pack the tomatoes tightly. Season with salt, pepper and thyme.
- Roll the puff pastry into a 10-inch circle and lay it over the tomatoes, tucking the edges inside the pan. Cut a few slits in the top.
- Bake for 25 to 30 minutes, until the pastry is puffed and deep golden.
- Let rest for 5 minutes, then place a serving plate on top of the pan and flip it over in one quick motion.
Olivier's tip
To flip it, wear oven mitts, hold the pan and plate firmly together and don't hesitate. If you hesitate, it fails. Just like in life.
A word from Paris
It is said that the tarte Tatin was born in the 19th century at a hotel run by the Tatin sisters, when one of them forgot to put the pastry under the apples and added it on top instead. Many great French dishes were born from a mistake.
French word of the day
à l'envers
ah lahn-VAIR
upside down
