Tomato Tarte Tatin
★★★★★ 1 vote5
1 3/4 lbplum tomatoes ( 8 large)
3 Tbspbutter, unsalted room temp.
1 tspvanilla extract
1frozen puff pastry sheet ( half of 17.3 oz. package) thawed, corners cut off to make a very rough 9 to 10 inch round
·lightly sweetened whipped cream
How to Make Tomato Tarte Tatin
- Preheat oven to 425 degrees. Bring large saucepan of water to a boil. cut shallow X in the bottom of each tomato. Add 4 tomatoes to boiling water. Blanch just until skins at X begin to peel back, 15 to 30 seconds. Using a slotted spoon, transfer blanced tomatoes to a bowl of icewater to cool quickly. Repeat with remaining tomatoes. Peel tomatoes. Cut out cores, halve lengthwise and remove seeds.
- Spread butter over the bottom of a 9 1/2 inch, 2 to 3 inch deep ovenproof skillet. Sprinkle 3/4 cup sugar over butter (it will look like too much sugar but it is not). Arrange tomato halves, rounded side down and close together, in concentric circle in skillet to fill completely.
- Plce skillet over medium heat. Cook until sugar and butter are reduced to a thickly bubbling, deep amber syrup (about 1/4 inch deep in the bottom of skillet) You may have to move the tomatoes occssionally to prevent burning, (this step can take from 25 to over 30 minutes be patient). Remove skillet from heat and drizzle vanilla over tomatoes. Top with pastry. Using knife to 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 for 10 minutes. Cut around sides of skillet to loosen pastry. Place large platter over skillet. Using oven mitts or hot pads, hold skillet and platter firmly together and invert, allowing tart to settle on the platter. Carefully lift off skillet. Rearrange any tomato halves that may have become dislodged.
- Serve tart warm of at room temperature with whipped cream