Upside Down Tomato Tart Recipes

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

Ingredients

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

CHEF JOHN'S TOMATO TART

Chef John's Tomato Tart image

One of these days Michele and I will travel to the south of France, where we'll eat this amazing tomato tart at least once a day. It's going to be hot, since we'll have to go in the middle of summer to enjoy best possible tomatoes, but that's fine, as long as there's chilled rosé. One layer of tomato is plenty, since more than that will make for an overly wet tart, which means your pastry will not stay crispy.

Provided by Chef John

Categories Appetizers and Snacks Pastries

Time 1h15m

Yield 4

Number Of Ingredients 10

Ingredients

1 sheet frozen puff pastry, thawed and cut into quarters
2 ½ tablespoons Dijon mustard
1 large ripe tomato, sliced into 1/4-inch rounds
salt and freshly ground black pepper to taste
3 pinches herbes de Provence
1 tablespoon freshly grated Parmigiano-Reggiano cheese
2 tablespoons extra-virgin olive oil, divided
1 pinch chopped fresh oregano
1 pinch chopped fresh parsley
1 pinch chopped fresh thyme

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Place 2 pieces of puff pastry onto a silicone-lined baking sheet. Press the short seam of 1 piece onto the other to form the rectangular base of the tart. Cut seams off the other 2 pieces of puff pastry and press them into the edges of the base to act as the border.
Freeze dough until firm, about 10 minutes.
Score border with a knife, making shallow cuts 1/4-inch apart. Press the bottom of a fork onto the seam in the middle and poke holes all over the base.
Bake tart shell until lightly golden and partially puffed, about 10 minutes. Press down on the base using the bottom of a fork. Avoid pressing border. Let cool for 10 minutes.
Spread mustard over the inside of the tart. Arrange tomato slices into a single layer on top and cut a few slices in half to fill in the gaps. Season with salt and pepper. Generously sprinkle herbes de Provence on top. Add Parmigiano-Reggiano cheese and drizzle most of the olive oil on top.
Bake in the preheated oven until pastry is well browned and crispy, 25 to 30 minutes. Cool to room temperature on the baking sheet or transfer to a wire rack using 2 spatulas. Drizzle remaining olive oil over the tart and sprinkle fresh oregano, parsley, and thyme on top.

Nutrition Facts : Calories 416.6 calories, Carbohydrate 31.1 g, Cholesterol 1.1 mg, Fat 30.2 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 7 g, Sodium 444.8 mg, Sugar 1.7 g

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