Caramelized Tomato Tarte

The Caramelized Tomato Tarte Tatin is a savory twist on the classic French Tarte Tatin, usually made with apples. The tomato version is a summer delight that balances the acidity of the tomatoes with the sweetness of the caramel, all on a crunchy base of brisée or puff pastry.

Ingredients

• 1 roll of brisée or puff pastry
• 600 g of cherry or grape tomatoes
• 2 tablespoons of sugar
• 2 tablespoons of balsamic vinegar
• 30 g of butter
• Salt to taste
• Pepper to taste
• A few sprigs of fresh thyme or oregano (optional)

Preparation

1. Preheat the oven to 190 °C.
2. In an oven-safe pan, melt the sugar over medium heat until it becomes golden caramel. Be careful not to burn it.
3. Add the balsamic vinegar and butter. Let the butter melt and stir well to combine with the caramel.
4. Place the tomatoes in the pan with the caramel, cut side up. Cook for a few minutes until the tomatoes start to soften slightly. Season with salt and pepper to taste.
5. Roll out the brisée or puff pastry and cut a disc slightly larger than the pan.
6. Cover the tomatoes with the pastry, tucking the edges into the pan.
7. Bake for about 25-30 minutes, until the pastry is golden and crispy.
8. Let it rest for 5 minutes, then invert the tarte onto a serving plate.
9. Garnish with fresh herbs if using and serve immediately.

If you want to add an Italian touch, you might consider sprinkling some Parmesan flakes on the tarte before serving or adding Taggiasca olives along with the tomatoes for a savoriness that pairs well with the sweetness of the caramel.

Curiosity

The original Tarte Tatin was named after the Tatin sisters, who accidentally created it in their hotel in France at the end of the 1800s. The story goes that one of the sisters cooked the apples in caramel for too long and, to fix the mistake, covered everything with the pastry and baked it, then served the dessert upside down. This mistake gave birth to this famous recipe, which today is reinterpreted in many savory and sweet versions.