Green Tomato Tarte Tatin Recipes

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GREEN TOMATO TARTE TATIN



GREEN TOMATO TARTE TATIN image

Categories     Tomato     Bake     Vegetarian     Dinner

Yield 8 people

Number Of Ingredients 15

DOUGH
1 1/2 Cups flour
1/2 t. salt
1/2 t. baking powder
1/4 cup finely grated parmesan
6T butter
1 egg
ice water
FILLING
5 or 6 Large green tomatoes
2 T butter
1 T sugar
1 Shallot finely diced
1 T. balsamic
1 t. thyme

Steps:

  • For pictures see http://outoftheordinaryfood.wordpress.com/2011/10/20/green-tomato-tarte-tatin/ I use a richer dough for this, to make it more substantial and to balance the tartness of the tomatoes. I start with 1 1/2 cups flour, and I add salt, 1/2 t. baking powder, and 1/4 cup very finely grated parmesan. Then I grate in 6 T. of frozen butter, and mix it into a fine crumb. At this point I add one egg, and stir that in. You'll need less ice water to pull this althogether - maybe 1/4 cup. Knead it very slightly, and draw it into a ball. Wrap and store in the fridge until you're ready to use it. Cut the tomatoes into large slices, maybe 1/2 to 1 inch across. Dice a large shallot very finely. In a large saucepan, over medium heat, melt a few tablespoons of butter and a tablespoon of brown sugar. Add the tomatoes and shallots, and stir very gently, letting them get soft and begin to brown. I add a teaspoon or so of thyme. When the sugar and butter start to thicken and reduce, add a tablespoon of balsamic vinegar, to deglaze the pan. Cook until the liquid is quite thick and syrupy, and the tomatoes and shallots are soft and slightly brown. At this point, if you had a saucepan that could go in the oven, you would arrange the tomato slices prettily in the pan you sauteed them in. If, like me, you don't have such a pan, you put them in a pie plate, trying to make them look pretty if you have time, or pretending you really want them to be in a wild and messy jumble if you don't. Roll out the dough to be slightly larger than your pan. It doesn't need to be too thin, about 1/4 - 1/3 inch is fine. set it over the tomatoes, and tuck the edges in all around. Bake at 400 for about 1/2 hour, until the crust is brown and the tomato-y juices start to seep out the edges. Turn it out onto a plate, slice, and eat!

ANNA'S TOMATO TART



Anna's Tomato Tart image

Provided by Ina Garten

Categories     main-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 16

2 1/2 cups all-purpose flour
Kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, 1/2-inch-diced
2 cold extra-large egg yolks
1/2 cup ice water
2 1/2 pounds dried beans, for baking the crust (optional)
2 1/2 pounds firm medium (2 1/2-inch) tomatoes, cored and sliced 1/4 inch thick
1 cup whole fresh parsley leaves, lightly packed
1/2 cup coarsely chopped fresh basil leaves, lightly packed
3 large garlic cloves
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
6 tablespoons Dijon mustard
3/4 pound grated Gruyere cheese (1 pound with rind)
1/2 cup plus 2 tablespoons freshly grated Italian Parmesan cheese

Steps:

  • Place the flour and 1 teaspoon of salt in the bowl of a food processor fitted with the steel blade. Add the butter and pulse 12 to 15 times, until the butter is the size of peas. Add the egg yolks and pulse a few times to combine. With the motor running, add the ice water through the feed tube and pulse until the dough starts to come together. Dump onto a floured board and roll it into a flat disk. Wrap in plastic wrap and refrigerate for 30 minutes.
  • Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
  • Meanwhile, place the tomatoes in a large bowl. Put the parsley, basil, garlic, thyme, 1 teaspoon salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. With the processor running, pour the olive oil down the feed tube and process until combined. Pour the mixture over the tomatoes and toss gently. Set aside.
  • On a well-floured board, roll the dough out to an 11 x 17-inch rectangle and transfer it to the prepared sheet pan. Don't worry if it doesn't fit exactly; you want it to cover most of the bottom of the pan but it can be a little rough on the sides. Place a second sheet pan directly on the pastry and bake for 15 minutes. (You can also line the pastry with foil and fill it with dried beans.) Remove the top sheet pan (or the beans and foil). Using a dinner fork, pierce the pastry in many places. Bake for another 8 to 10 minutes, until lightly browned. Check the pastry during baking; pierce any spots that bubble up. Allow the crust to cool for 15 minutes.
  • Lower the oven to 375 degrees. Brush the mustard on the crust with a pastry brush. Sprinkle a thick even layer of Gruyere on the pastry, reserving 1/2 cup for the top, and sprinkle with the 1/2 cup of Parmesan. Place overlapping tomatoes in rows on top. If there is a little garlic and herb mixture in the bowl, sprinkle it over the tomatoes, but if there is liquid in the bowl, strain it through a very-fine-mesh strainer, discard the liquid, and sprinkle the garlic and herb mixture on the tomatoes. Sprinkle the reserved 1/2 cup of Gruyere and the remaining 2 tablespoons of Parmesan on top. Bake for 30 minutes.
  • Cool slightly, cut into squares, and serve warm or at room temperature.

CARAMELIZED TOMATO TARTE TATIN



Caramelized Tomato Tarte Tatin image

This tart is a stunning mosaic of red, orange and yellow tomatoes so shiny and candied that the tart really looks like dessert. But it's safely on the savory side thanks to a splash of vinegar and a sprinkling of briny olives.

Provided by Melissa Clark

Categories     pies and tarts, main course

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 10

1 14-ounce package all-butter puff pastry
2 tablespoons unsalted butter
3 red onions, halved and thinly sliced
1/4 cup plus a pinch of sugar
1/2 teaspoon sherry vinegar
1/4 cup chopped pitted Kalamata olives
1 1/2 pints (about 1 pound) cherry or grape tomatoes; a mix of colors is nice
1 tablespoon chopped fresh thyme leaves
Kosher salt, to taste
Freshly ground black pepper, to taste

Steps:

  • Preheat oven to 425 degrees. Unfold puff pastry sheet and cut into a 10-inch round; chill, covered, until ready to use.
  • Melt butter in a large skillet over medium heat. Add onions and a pinch of sugar and cook, stirring, until onions are golden and caramelized, 15 to 20 minutes. Add 2 tablespoons water and let cook off, scraping brown bits from bottom of pan. Transfer onions to a bowl.
  • In a clean, ovenproof 9-inch skillet, combine 1/4 cup sugar and 3 tablespoons water. Cook over medium heat, swirling pan gently (do not stir) until sugar melts and turns amber, 5 to 10 minutes. Add vinegar and swirl gently.
  • Sprinkle olives over caramel. Scatter tomatoes over olives, then sprinkle onions on. Season with thyme leaves, salt and pepper. Top with puff pastry round, tucking edges into pan. Cut several long vents in top of pastry.
  • Bake tart until crust is puffed and golden, about 30 minutes. Let stand for 5 minutes, then run a knife around pastry to loosen it from pan, and flip tart out onto a serving platter. Cut into wedges and serve immediately.

Nutrition Facts : @context http, Calories 478, UnsaturatedFat 19 grams, Carbohydrate 48 grams, Fat 30 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 523 milligrams, Sugar 13 grams, TransFat 0 grams

TOMATO & CARAMELISED ONION TART TATIN



Tomato & caramelised onion tart tatin image

A vegetarian and savoury version of tart tatin - perfect for a light supper

Provided by Angela Nilsen

Categories     Lunch, Main course

Time 1h25m

Number Of Ingredients 16

50g butter
1 tbsp olive oil
1 large onion , cut into thin wedges
1 tsp sugar
85g butter
175g self-raising flour
50g parmesan , finely grated
small handful fresh thyme leaves
1 large free range egg yolk
25g butter
1 tbsp olive oil
1 tsp sugar
1 fat garlic clove , thinly sliced
5 plum tomatoes , halved lengthways
several sprigs of thyme
300g pkt cherry tomatoes

Steps:

  • Heat the butter and oil in a frying pan until the butter has melted. Cook the onion over a medium heat for about 10 minutes until beautifully golden, stirring often. Stir in the sugar and cook for another couple of minutes. Tip the onion and juices into a bowl and set aside. Preheat the oven to 200C/gas 6/fan 180C.
  • For the pastry, rub the butter into the flour to make fine crumbs. Stir in the parmesan, thyme and a pinch of salt. Add the egg yolk and 2 tbsp cold water, then mix to make a dough. Wrap in cling film.
  • For the tomatoes, heat the butter and oil in a 20cm tart tatin tin on the hob until quite hot. Stir in the sugar and garlic, then put in the plum tomatoes cut-side down with a few thyme sprigs, and sizzle for no more than 1 minute. Scatter in the whole cherry tomatoes and tuck in a bit more thyme. Take off the heat and spread the onions on top. Season with salt and pepper.
  • Roll out the pastry until it's slightly bigger than the top of the tin. Lay it over the onions and tuck any excess down the sides.
  • Bake on a baking sheet for 25 minutes until golden. Cool for 5 minutes, invert a plate over the top and upturn the tart onto it. Scatter with extra thyme and black pepper.

Nutrition Facts : Calories 625 calories, Fat 45 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 1.57 milligram of sodium

TOMATO TARTE TATIN



Tomato Tarte Tatin image

Make and share this Tomato Tarte Tatin recipe from Food.com.

Provided by DrGaellon

Categories     Savory Pies

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

14 ounces puff pastry, thawed (1 sheet)
2 tablespoons unsalted butter
3 medium red onions, halved and sliced thin
1/4 cup sugar, plus a pinch
1/2 teaspoon sherry wine vinegar
1/4 cup kalamata olive, pitted and chopped
1 1/2 pints cherry tomatoes or 1 1/2 pints grape tomatoes
1 tablespoon minced fresh thyme or 1/2 tablespoon dried thyme
salt, to taste
fresh ground black pepper, to taste

Steps:

  • Preheat oven to 425°F Unfold puff pastry and cut a 10-inch disc. Cover and keep refrigerated.
  • Melt butter in a large skillet over medium heat. Add onions and a pinch of sugar and cook, stirring, until onions are golden and caramelized, about 15 to 20 minutes. Add 2 tablespoons of water to deglaze pan, scraping brown bits from bottom of pan. Transfer to a bowl and reserve.
  • In a clean, oven-proof 9-inch skillet, combine 1/4 cup sugar and 3 tablespoons of water. Cook over medium heat, swirling gently (do not stir with a spoon) until sugar melts and turns into an amber-colored caramel, about 5 to 7 minutes. Add vinegar carefully and swirl again. The caramel will seize, but will re-melt in the oven.
  • Sprinkle olives over caramel, then scatter tomatoes over olives. Sprinkle onions on top, then season with thyme, salt and pepper. Top with puff pastry circle, tucking edges into sides of pan. Cut several vents in top of pastry.
  • Bake until tart crust is puffed and golden, about 30 minutes. Let stand for 5 minutes, then run a knife around pastry to loosen it from pan. Flip tart onto a pan lid and slide onto a serving platter. Cut into wedges and serve immediately.

Nutrition Facts : Calories 474, Fat 29.8, SaturatedFat 8.9, Cholesterol 10.2, Sodium 219.5, Carbohydrate 47.1, Fiber 2.9, Sugar 13.1, Protein 6.1

TOMATO TARTE TATIN



Tomato Tarte Tatin image

Provided by Ian Knauer

Categories     Tomato     Dessert     Bake     Vegetarian     High Fiber     Lunch     Summer     Phyllo/Puff Pastry Dough     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

1 3/4 pounds plum tomatoes (8 large)
3 tablespoons unsalted butter, room temperature
3/4 cup sugar
1 teaspoon vanilla extract
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed, corners cut off to make very rough 9- to 10-inch round
Lightly sweetened whipped cream

Steps:

  • Preheat oven to 425°F. Bring large saucepan of water to boil. Cut shallow X in bottom of each 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. Cut out cores, halve lengthwise, and remove seeds.
  • Spread butter over bottom of 9 1/2-inch diameter, 2- to 3-inch-deep ovenproof skillet (preferably cast-iron). Sprinkle 3/4 cup sugar over butter. Arrange tomato halves, rounded side down and close together, in concentric circles in skillet to fill completely.
  • 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. Remove skillet from heat. Immediately drizzle vanilla over tomatoes. Top with pastry round. Using knife, tuck in edges of pastry. Cut 2 or 3 small slits in pastry. Place skillet in oven and bake tart until pastry is deep golden brown, about 24 minutes.
  • Cool tart in skillet 10 minutes. Cut around sides of skillet to loosen pastry. 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.
  • Serve tart warm or at room temperature with whipped cream.

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