Caramelized Tomato Tarte Tatin
Updated July 23, 2024
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 114-ounce package all-butter puff pastry
- 2tablespoons unsalted butter
- 3red onions, halved and thinly sliced
- ¼cup plus a pinch of sugar
- ½teaspoon sherry vinegar
- ¼cup chopped pitted Kalamata olives
- 1½pints (about 1 pound) cherry or grape tomatoes; a mix of colors is nice
- 1tablespoon chopped fresh thyme leaves
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Nutritional analysis per serving (6 servings)
478 calories; 30 grams fat; 9 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 48 grams carbohydrates; 3 grams dietary fiber; 13 grams sugars; 6 grams protein; 522 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Preheat oven to 425 degrees. Unfold puff pastry sheet and cut into a 10-inch round; chill, covered, until ready to use.
- Step 2
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.
- Step 3
In a clean, ovenproof 9-inch skillet, combine ¼ 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.
- Step 4
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.
- Step 5
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.
Private Notes
Comments
I've made a bunch of variations of this - basil and garlic instead of onions and olives, pie crust instead of puff pastry, individual versions for a dinner party, etc. all excellent. I mostly use roma tomatoes, since they aren't as wet.If you think it's going to be really too wet, sprinkle a handful of instant/quick couscous over the top before you put the pastry on top. They'll soak up some of the water and you'll never notice them otherwise.
This is a delicious recipe, which I've made several times, perfect for a block party or end of summer gathering. I salt the tomatoes lightly, then drain them on a paper towel for an hour before adding them.
Made this last two nights. Used only 1 large red onion (2+ cups/9 oz) thinly sliced. Roasted cherry tomatoes in toaster oven 5 min at 400 degrees until first popped. Then pierced remainder of tomatoes to let moisture out. Used only 2 T sugar and 1T balsamic vinegar. Used my 80 year old 10" cast iron pan. Pie crust is fine but puff-pastry is glorious. Easy flip and magnificent presentation. Is now a home staple. Ciao
I found some smoked goat cheese crumbles to sprinkle over the top after the flip, and let me tell you that took it over the top. Highly recommend. Also, Kalamata are a little much for me so I used castelvetrano and a dab of anchovy paste. If you aren’t a kalamata fan, it’s a great sub.
Do not bother making this recipe at high altitude! The sugar won't get hot enough to turn brown, and you'll be left with crystallized sugar. I tried twice at 8600 ft to no avail. Tasty otherwise but I was missing the caramel flavor. Will give it another go in the future, at sea level.
My sugar syrup seemed to turn into candy. Why? I only swirled it. I loaded all into a cast iron pan, popped it into the oven. The pastry browned nicely. When I removed the tart from the over, I let it sit 5 minutes, turned it over onto a dish and the liquid that ran out was incredible. I soaked it up with paper towels; who knows what's happen to the crust. I haven't eaten the tart yet, but I am sure the crust is mush. I'd like to know what I did wrong. Should I have salted the GRAPE tomatoes?
Advertisement