Tarte Tatin with tomatoes

Votes: 2

Time: 3 hours.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 121, total fat 6 G., saturated fats 3 G., proteins 2 G., carbohydrates 17 G., fiber 2 G., cholesterol 10 mg, sodium 454 mg, sugar 11 G.

The French upside-down tarte Tatin can be more than just sweet. Make it with fresh tomatoes and serve it as an appetizer, perhaps with wine. Michael Symon makes his savory tarte Tatin on an outdoor grill, but it's just as delicious baked in the oven.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

900 g plum tomatoes, halved lengthwise and cored
3 tbsp. granulated sugar
3 tablespoons red wine vinegar
2 cloves garlic, grated
1 medium onion, thinly sliced
1 tbsp thyme leaves
2 tbsp finely chopped parsley
2 tablespoons unsalted butter at room temperature
1 layer of puff pastry
Fresh basil for serving
Salt flakes to taste

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: plum tomatoes, wine vinegar, thyme, basil, puff pastry

Cooking the dish according to the recipe:

Preheat the grill for indirect heat. If using a charcoal grill, place coals on one side only. If using a gas grill, turn on the burners on one side only.
Season the tomato halves with coarse salt and black pepper and set aside. Place the sugar in a large enameled cast-iron baking dish or sauté pan and place over direct heat. Spread it out evenly and let the sugar melt, then toast for 2–3 minutes. Add the vinegar and scrape the bottom of the pan. Add the garlic, onion, and thyme, then the parsley, and bring the liquid back to a simmer. Remove from heat.

Place the tomatoes, flesh side down, on the onions. Grill over indirect heat, close the lid and vents (this will reduce the temperature to 105-120°C), and roast until the tomato skins are wrinkled and the flesh is soft and liquid-free, about 2 hours.
Grease another large enameled cast-iron skillet or sauté pan with butter. When the tomatoes are done, drain the juices and place them cut-side up and skin-side down in the greased skillet. Arrange the caramelized onions on top of the tomatoes. Using kitchen scissors, trim the corners of the puff pastry, rounding the edges. Place the pastry on top of the tomatoes and onions.
Place the pan over indirect heat, cover, and open the vents. The temperature should be around 425°F (220°C). Bake until golden brown and puffy, 25–30 minutes. Let the pie cool in the pan for 3 minutes, then remove it to a serving platter. Garnish with a basil sprig in the center and sprinkle with flaky salt.

Note
If baking in the oven, bake the tomatoes at 105°C (225°F) for 2 hours. Bake the pie at 220°C (425°F) for 25–30 minutes.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Dinner / Bakery / Savory pies / / French cuisine / Michael Symon