Tomato Tarte Tatin recipe – This is a fabulous appetizer, side dish during a barbecue, or as a light dinner with a glass of white wine.
- 6-10 Roma tomatoes, halved
- Olive Oil
- Salt and Pepper
- Italian seasoning mix, or just oregano, depending on taste
- Flakey Puff pastry
- Salad greens, such as mesclun or baby spinach leaves
- Balsamic drizzle or dressing
- Feta or goats cheese, to taste
- Fresh Italian parsley and/or basil
Preheat oven to 180 degrees.
Add 1 tablespoon of olive oil, and warm the Emile Henry Tarte Tatin dish on the stovetop using a medium heat or gas flame. Place halved tomatoes in the tarte tatin dish, cut side down. Sprinkle with Italian Seasoning mix or dried oregano. Let the tomatoes sweat for about 6 to 8 minutes, moving them around the dish. Then remove the dish from the stovetop to a wooden chopping board or to another stovetop element.
Use the Tarte serving dish to cut out a round shape of pastry. Place the pastry sheet over the tomatoes, tucking in the edges and cook in the oven 180 degrees for 38 to 45 minutes until pastry is light golden brown. Remove from oven and let stand 3 or 4 minutes. Gently loosen the circumference of the pastry with the dull side of a knife to make sure the pastry isn’t sticking to the cooking dish. Place the flat serving plate on top and align the handles from each dish to be slightly askew from one another. You will feel the ‘lock’ of the two dishes for the flip.
Remember the bottom dish is still hot, so use oven gloves or a long tea towel, and flip over. Garnish with salad greens, chopped fresh basil or parsley, season with salt & pepper, then drizzle balsamic glaze or dressing in Z shape, and crumble either feta or goat’s cheese and serve.