Category Archives: Tomato Tarte Tatin

Tomato (Mini) Tarte Tatin

It may not be traditional, but I can tell you how it tastes: phenomenal. The assembly goes like this: roll out your puff pastry to about 1/4″ thickness and cut out your crusts. You want the circles to be as big around as the outside lip of the ramekin molds. Once they’re cut, store them in the refrigerator until needed.

Now for the caramel. Pour 4 tablespoons of sugar into a small saucepan, add a tablespoon of water and place it over high heat.

Swirl the pan gently until the mixture melts, bubbles and finally turns a medium-to-dark amber (for more detailed instructions on making caramel, see the tutorial under the Pastry Components menu to the right). Remove the pan from the heat and add a 1/4 teaspoon of sherry or red wine vinegar. It will bubble a little. Swirl to combine.

Spoon about a tablespoon of the caramel into each ramekin.

Add three olives and a roasted garlic clove to each.

Then insert a roasted tomato half, cut side up.

Next go the caramelized onions, about one and a half tablespoons.

Salt and fresh ground pepper.

Top it all off with a puff pastry round. Don’t worry if it sags in the middle.

Bake at 425 for about 20 minutes until nicely browned.

Let the tarts rest for about a minute before turning them out. Careful now, they’re hot. Turn them out by placing a small plate on the top of the ramekin (don’t worry if that crushes the pastry a little…you need a flat bottom anyway).

Using a towel, grasp the hot ramekin with one hand and the plate with the other and flip the whole thing over. Jiggle the mold a little to loosen the tart. If it doesn’t come out, try running a sharp knife around the edge of the tart and repeating the process.

Some caramel will run down the sides and pool on the plate. You can either serve the tarts as-is for a more rustic presentation, or re-plate them as I’ve done above. Garnish with a sprig of fresh thyme.

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Tomato Tarte Tatin Recipe

Look around a little and you can find recipes for full-sized tomato tartes tatin, however I think the original mini-tarts still work the best. The New York Times’ large version from 2008 calls for a pound of cherry or grape tomatoes, but I think that’s still too watery, and I don’t much care for the presentation. If you’re hell bent on making a single large tart, dry the slow-roasted tomatoes until they’re nearly caramelized in the oven, then do your best to arrange the pieces in an attractive pattern. The Colicchio version goes like this:

4 tablespoons sugar
1 tablespoon water
1/4 teaspoon sherry (or red wine) vinegar
4 roasted garlic cloves (see slow-roasted tomato tutorial)
1 cup caramelized onions (see caramelized onion tutorial)
12 Niçoise olives, pitted
4 roasted tomato halves (see slow-roasted tomato tutorial)
Kosher salt and fresh ground pepper to taste
8 ounces puff pastry, homemade preferred, store-bought is fine

Preheat oven to 425 (puff pastry needs big heat). Combine the sugar and water in a small saucepan and swirl over high heat until the sugar dissolves, then turns a dark amber. Remove the pan from the heat and add the vinegar, swirl to combine.

Pour equal amounts of caramel into four 4-ounce ramekins. Let the caramel cool for about a minute, then drop a roasted garlic clove, 3 olives and a tomato half into each ramekin. Sprinkle on salt and pepper, then add a generous spoonful of caramelized onions.

Roll out the puff pastry to about a 1/4″ thickness. Using a round cutter, punch out holes the size of the ramekins and place the rounds on top. Put the ramekins on a sheet pan and place in the oven. Bake for about 20 minutes until the pastry is puffed and golden. Let the tarts cool for one minute, then — carefully — turn them out onto plates.

At the Grammercy Tavern, these are served as an accompaniment to steak, and that’s a really, really good idea.

Filed under:  Pastry, Tarte Tatin, Tomato Tarte Tatin | 2 Comments