Sunday, August 29, 2010

Tomato Tarte Tatin

I receive Bon Appetit magazine (as I'm sure a gazillion other people do too), but I love to find recipes that are intriguing and different.  I found the Tomato Tarte Tatin in the August 2010 issue and made it.  I had no idea that it would be so much in demand -- people really loved it (me included).  In case you don't get Bon Appetit, you could get it in the store or on line to find the recipe, but just in case you don't get around to it -- I will share it and I guarantee you will make it again and again.....

1 3/4 lbs. plum tomatoes (8 large)
3 Tbsps. unsalted butter, room temperature
3/4 cup sugar
1 tsp. vanilla extract
1 sheet frozen puff pastry (half of 17.3 oz package), thawed, corners cut off to make very rough 9-10 inch round.  *(Thus far, I have tried two different pastry shells, one from Pepperidge Farm and the other from Pillsbury -- Pepperidge Farm needs to have the corners cut off; Pillsbury is easier as the shell is already round).
Lightly sweetened whipped cream (This is up to you, but I never used it.  It's great tasting without it)!

Preheat oven to 425 degrees.  Bring large saucepan of water to boil.  Cut shallow X in bottom of each tomato.  Add 4 tomatoes to boiling water.  Blanch tomatoes just until skins at X begin to peel back, 15 to 30 seconds.  Using a slotted spoon, transfer blanched tomatoes to bowl of ice water to cool quickly.  Repeat with remaining tomatoes.  Peel tomatoes. Cut out cores, halve lengthwise, and remove seeds.(with Progressive de-seeder found in my previous post).

Spread butter over bottom of 9 1/2 (or 10) inch diameter, 2- to 3-inch deep ovenproof skillet (preferably cast-iron).  Sprinkle 3/4 cup sugar over butter.  Arrange tomato halves, rounded side down and close together, in concentric circles in skillet and fill completely.

Place skillet over medium heat.  Cook until sugar and butter are reduced to thickly bubbling, deep amber syrup (about 1/4 inch deep in bottom of skillet), moving tomatoes occasionally to prevent burning, about 25 minutes.  Remove skillet from heat.  Immediately drizzle vanilla over tomatoes.  Top with pastry round.  Using knife, tuck in edges of pastry if necessary.  Cut 2 or 3 small slits in pastry.  Place skillet in oven and bake tart until pastry is deep golden brown, about 24 minutes.

Cool tart in skillet 10 minutes.  Cut around sides of skillet to loosen pastry.  Place large platter over skillet.  Using oven mitts as aid, hold skillet and platter firmly together and invert, allowing tart to settle onto platter.  Carefully lift off skillet.  Rearrange any tomato halves that my have become dislodged.  Serve tart warm or at room temperature (with or without whipped cream).

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