Tomato Tarte Tatin
8 servings
40 minutes
The famous pie of the Tatin sisters, who, as the legend goes, were making an ordinary tart, dropped it on the floor and turned it upside down, has long outgrown the boundaries of a specific recipe, turning into an entire culinary genre. What is not prepared with it , from eggplants to lamb brains, but with tomatoes it is definitely more interesting than with apples. They have a characteristic sourness in the taste and beautifully caramelize in a frying pan with red onion and balsamic vinegar, turning almost into marmalade. In addition, such an upside-down tart can be served both as an appetizer and for dessert, if you remove the garlic from the recipe and replace it with a pinch of vanilla and cane sugar.
1
Prepare all the ingredients.
2
Cut the tomatoes: large ones into thick slices, small ones into halves.
- Tomatoes: 400 g
3
Place the tomatoes on a baking sheet lined with parchment paper in a single layer.
4
Add thinly sliced garlic, thyme, salt, and pepper. If the tomatoes are not too sweet, sprinkle them lightly with sugar and bake in a preheated oven at 180 degrees for 10 minutes.
- Garlic: 2 cloves
- Thyme: 2 sprigs
- Salt: to taste
- Ground black pepper: to taste
- Sugar: to taste
5
Slice the onion into rings and sauté separately in olive oil until soft and golden, then add to the tomatoes.
- Red onion: 1 head
- Olive oil: 30 ml
6
Roll out the dough in the shape of the baking tray - tarte tatin is usually round, but it can also be rectangular.
- Yeast-free puff pastry: 200 g
7
Cover the tomatoes with dough and press down with your palms for better contact across the surface.
8
Bake the pie in a preheated oven at 180 degrees for 20-25 minutes. Remove the pie from the oven and, after slightly cooling, turn it onto a suitably sized serving dish.
9
If desired, drizzle the pie with balsamic cream and serve immediately.
- Balsamic cream: to taste