This tomato Tarte Tatin recipe roasted multicolored cherry tomatoes and onions with sugar, vinegar, and butter to make a flavorful savory tart.
Craig has both a culinary education and professional training from his time in restaurants. He is an avid reader of food media and a dedicated cook. During his time in culinary school and in restaurants, he has much experience testing and developing recipes.Tarte Tatin is a classic French dessert made with apples and puff pastry created by the Tatin sisters at their hotel and restaurant in France.
If you’re in a hurry, you can cook the tomatoes gently on the stove top to release some of the moisture, then drain and make the Tarte Tatin. The flavors may not be as concentrated as if you had roasted but it will be much faster.Preheat oven to 300°F. Place sugar and vinegar in a 10-inch ovenproof stainless steel skillet; heat over low, swirling and tilting skillet occasionally, until mixture is light golden brown, 5 to 6 minutes.
Place skillet in preheated oven, and bake until tomato skins are wrinkly and have released juices, about 1 hour, 10 minutes. Remove skillet from oven. Transfer tomatoes from skillet using a slotted spoon to a paper towel-lined baking sheet. Transfer onion slices to a paper towel-lined plate; discard remaining juice. Increase oven temperature to 425°F.
While oven is preheating, coat a 9-inch springform pan with remaining 1 tablespoon butter. Gently pat roasted tomatoes using a paper towel to remove extra moisture; arrange tomatoes, cut sides up, in an even layer in prepared springform pan until all tomato halves are used. Pat onion mixture dry using a paper towel; place onion slices over tomatoes. Top with grated Parmesan cheese. Unfold puff pastry sheet onto a lightly floured work surface.
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