Tomato Tarte Tatin Recipe

Tomato Tarte Tatin recipe, also known as tomato upside-down cake, is a baked tart made with a crème patissière (also known as custard or cream), usually with various fruits and/or nuts on top. The tarte Tatin recipe is likely from the French cuisine, which was brought to Britain by the Romans.A tart is similar to a pie in that it has a baked crust that is filled with fruit or custard.

My freezer is nearly empty, my friends. It's spotless, everything is labelled, and I can see everything from top to bottom. It's fantastic. One of those minor victories that will give me a boost every time I open the door for weeks. With a round of frozen pie dough (leftover from this) and some nice market tomatoes, I created this simple tomato tarte tatin recipe. It's very simple, and I keep coming up with new ideas for variants on the overall concept, which I'll mention below…

This was baked in a cast-iron skillet. Most people avoid cooking acidic things like tomatoes in cast iron, but this pan is black, slippery, and well-seasoned, so it was no trouble baking the tomatoes in it. If you're undecided or have recently acquired new cast iron, try a different baking pan, preferably one that is ovenproof. Then simply roll out the crust to fit your pan's form.

A handful of interesting ideas I had about different paths you could go with this:

• Instead of balsamic vinegar, use 1 to 2 tablespoons harissa and extra zest.
• Drizzle a large amount of herb oil over the crust before serving.
• Before topping with crust, add some cheese, dollops of ricotta, or shredded gruyere.
• Instead of a pie crust, top with biscuit dough (a wonderful yoghurt biscuit recipe may be found in Super Natural Every Day).

Enjoy!

Tomato Tarte Tatin Recipe

Ingredients

• 2 medium yellow onions, chopped
• 2 tablespoons extra-virgin olive oil or clarified butter

• 1 ½ pounds / 24 oz small tomatoes (here it's a mix of heirloom cherry & early girls)

• scant ½ teaspoon fine grain sea salt
• 2 teaspoons balsamic vinegar
• a bit of flour
• zest of one lemon

• 1 pie crust, this  rye crust is my go-to
• 1 egg whisked with a tablespoon of water.

Directions

• Preheat the oven to 400F / 205C.

• While the oven is warming, uses a large skillet over medium heat to saute the onions and a couple pinches of salt in the oil/clarified butter. Cook, stirring regularly, until the onions are deeply golden and caramelized, 10-15 minutes. Remove from heat.

• While the onions are cooking, cut any larger early girl tomatoes in half. I typically leave the small cherry tomatoes whole. Add to the caramelized onions along with the sea salt and balsamic vinegar. Transfer to a 10 or 11-inch cast iron skillet or equivalent deep pie dish. If you get the sense that your tomatoes are quite juicy, and might release a lot of liquid, you can toss the mixture with a tablespoon or two of flour at this point. Sprinkle mixture with lemon zest.

• Roll out your pie dough, and use it to cover the tomato mixture - tucking in the sides a bit. Brush the crust with the egg wash, cut a few decorative slits in the crust, and bake in the top third of the oven until the crust is deeply golden and the tomatoes are bubbling a bit at the sides, 25 - 30 minutes.
• Serve warm from the oven.

Serves 6-8.

Prep time: 10 min - Cook time: 45 min

Note: If your tomato tarte tatin is overly liquid, it's because the pectin in the fruit has broken down as it ages, or the layer hasn't reached a full boil.

Tomato Tarte Tatin

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Prep Time 10 mins

Cook Time 45 mins

Total Time 55 mins

Servings 6 to 8

Ingredients

  

• 2 medium yellow onions chopped
• 2 tablespoons extra-virgin olive oil or clarified butter
• 1 ½ pounds / 24 oz small tomatoes here it's a mix of heirloom cherry & early girls
• scant ½ teaspoon fine grain sea salt
• 2 teaspoons balsamic vinegar
• a bit of flour
• zest of one lemon
• 1 pie crust this rye crust is my go-to
• 1 egg whisked with a tablespoon of water

Instructions

 

• Preheat the oven to 400F / 205C.
• While the oven is warming, uses a large skillet over medium heat to saute the onions and a couple pinches of salt in the oil/clarified butter. Cook, stirring regularly, until the onions are deeply golden and caramelized, 10-15 minutes. Remove from heat.
• While the onions are cooking, cut any larger early girl tomatoes in half. I typically leave the small cherry tomatoes whole. Add to the caramelized onions along with the sea salt and balsamic vinegar. Transfer to a 10 or 11-inch cast iron skillet or equivalent deep pie dish. If you get the sense that your tomatoes are quite juicy, and might release a lot of liquid, you can toss the mixture with a tablespoon or two of flour at this point. Sprinkle mixture with lemon zest.
• Roll out your pie dough, and use it to cover the tomato mixture - tucking in the sides a bit. Brush the crust with the egg wash, cut a few decorative slits in the crust, and bake in the top third of the oven until the crust is deeply golden and the tomatoes are bubbling a bit at the sides, 25 - 30 minutes.

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