Caramelized Tomato Tarte Tatin

Tomato Tarte Tatin made with Roma tomatoes from HeathGlen Farm and garnished with sprigs of thyme.

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5 from 2 votes

Caramelized Tomato Tarte Tatin

A step-by-step recipe on making a Tarte Tatin dessert with Roma tomatoes

Prep Time15

Cook Time45

Course: Dessert

Cuisine: French

Servings:

Calories: 239kcal

Author: Dorothy Stainbrook

Equipment

lightweight 9" skillet stainless steel is preferred
sharp knife
Slotted spoon With long handle
large bowl For ice water

Ingredients

2 lbs. meaty tomatoes I used an heirloom Roma called Opalka. Romas work well due to being meaty with few seeds
3 Tbsp unsalted butter room temperature for spreading
¾ cup sugar
1 tsp. pure vanilla extract
1 tsp balsamic vinegar optional
1 sheet frozen puff pastry half of 17.3-oz package, thawed, corners cut to make a rough 9-10-inch round
2-3 sprigs fresh thyme optional, can use any herb for garnish

Instructions

Preheat oven to 425 degrees. Bring large saucepan of water to boil and get a large bowl of ice water ready. With a sharp knife cut a shallow X in the blossom end of each tomato.
Gently drop the tomatoes into the boiling water until skins begin to peel back (about 1 minute). Using slotted spoon, transfer blanched tomatoes to bowl of ice water to cool quickly.
2 lbs. meaty tomatoes
Peel tomato skins off (see photo). Cut off end of tomato, slice tomatoes lengthwise into thick slices and remove the hard white core if there is one. Remove most of the seeds with your fingers. It's OK for some seeds to remain.
Set aside.
If the butter is soft enough, spread it over the bottom of a 9” ovenproof skillet as evenly as possible using a pastry brush or your hands. Spread some up the sides of the pan to prevent sticking.
Sprinkle 3/4 cups sugar over the butter. Arrange the tomatoes in concentric circles in the skillet, cutting off pieces of tomato here and there to fill in any gaps. Tomatoes should cover the entire skillet.
3 Tbsp unsalted butter, 3/4 cup sugar
Cook about 20-25 minutes over medium heat. The caramel will bubble up around the tomatoes and form a thick amber syrup, about 1/4 inch deep. Watch so that the syrup stays amber colored and doesn't burn.
Remove skillet from heat and immediately drizzle vanilla and balsamic vinegar (if using) evenly over tomatoes. Top with the pastry round.
You can tuck the edges of the pastry in with a knife or just let the pastry lay on top of the tomatoes. Cut a few slits in the pastry with a knife or poke with a fork to let some of the steam out.
1 tsp. pure vanilla extract, 1 sheet frozen puff pastry, 1 tsp balsamic vinegar
Place the skillet in the oven and bake until pastry is deep golden brown, about 20 minutes.
Cool tart in skillet 10 minutes. Cut around sides of skillet to loosen pastry. Place large plate over skillet and holding the sides of the plate firmly onto the skillet fli the tart upside down. The tart will be on the plate, with the pan on top of the tart.
Allow tart to settle onto platter. Hit bottom of skillet several times with end of knife to loosen the tart also. Carefully lift off skillet. Rearrange any tomato halves that may have become dislodged.
Garnish with herbs and serve tart warm or at room temperature.
2-3 sprigs fresh thyme

Video

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