Green Tomato Tarte Tatin Recipes

TOMATO & CARAMELISED ONION TART TATIN

Steps:

• Heat the butter and oil in a frying pan until the butter has melted. Cook the onion over a medium heat for about 10 minutes until beautifully golden, stirring often. Stir in the sugar and cook for another couple of minutes. Tip the onion and juices into a bowl and set aside. Preheat the oven to 200C/gas 6/fan 180C.
• For the pastry, rub the butter into the flour to make fine crumbs. Stir in the parmesan, thyme and a pinch of salt. Add the egg yolk and 2 tbsp cold water, then mix to make a dough. Wrap in cling film.
• For the tomatoes, heat the butter and oil in a 20cm tart tatin tin on the hob until quite hot. Stir in the sugar and garlic, then put in the plum tomatoes cut-side down with a few thyme sprigs, and sizzle for no more than 1 minute. Scatter in the whole cherry tomatoes and tuck in a bit more thyme. Take off the heat and spread the onions on top. Season with salt and pepper.
• Roll out the pastry until it's slightly bigger than the top of the tin. Lay it over the onions and tuck any excess down the sides.
• Bake on a baking sheet for 25 minutes until golden. Cool for 5 minutes, invert a plate over the top and upturn the tart onto it. Scatter with extra thyme and black pepper.

CARAMELIZED TOMATO TARTE TATIN

Steps:

• Preheat oven to 425 degrees. Unfold puff pastry sheet and cut into a 10-inch round; chill, covered, until ready to use.
• Melt butter in a large skillet over medium heat. Add onions and a pinch of sugar and cook, stirring, until onions are golden and caramelized, 15 to 20 minutes. Add 2 tablespoons water and let cook off, scraping brown bits from bottom of pan. Transfer onions to a bowl.
• In a clean, ovenproof 9-inch skillet, combine 1/4 cup sugar and 3 tablespoons water. Cook over medium heat, swirling pan gently (do not stir) until sugar melts and turns amber, 5 to 10 minutes. Add vinegar and swirl gently.
• Sprinkle olives over caramel. Scatter tomatoes over olives, then sprinkle onions on. Season with thyme leaves, salt and pepper. Top with puff pastry round, tucking edges into pan. Cut several long vents in top of pastry.
• Bake tart until crust is puffed and golden, about 30 minutes. Let stand for 5 minutes, then run a knife around pastry to loosen it from pan, and flip tart out onto a serving platter. Cut into wedges and serve immediately.

SAVORY TOMATO TARTE TATIN

Steps:

• For pastry dough, combine flour, salt, olive oil, 2 tablespoons of lukewarm water and egg into a bowl, then knead into a smooth dough. Cover and chill in refrigerator for 1 hour. Remove and let come to room temperature.
• Rinse, pat dry and remove stems from tomatoes. Use a toothpick to prick the skin of the tomatoes in several places. Peel and finely chop the garlic. Rinse and shake dry the herbs, then pluck off the leaves and finely chop. Preheat oven to 220°C (approximately 425°F). Knead the dough again and place between two pieces of parchment paper, then thinly roll out. Heat the olive oil and lightly sauté garlic and herbs. Oil the tart mold well, season with salt and pepper. Arrange the tomatoes in alternating colors on the bottom of the tart mold, then drizzle with more olive oil. Season with salt and pepper. Place the dough on the tomatoes in the tart mold and press firmly inward at the edges to seal. Brush with olive oil and bake for about 25 minutes, until pastry is crispy. Remove tart from mold and place on serving plate. Garnish with thyme and cut into wedges. Serve hot or room temperature.

TOMATO TARTE TATIN

Steps:

• Preheat the oven to 200˚C (390˚F). Half the tomatoes and scoop out the seeds into a bowl. You'll be surprised how much water there actually is in them. Mix the halved and deseeded tomatoes with the thinly sliced onion, olive oil, salt and pepper.
• Spread the mix onto a baking tray lined with baking paper. Roast for about 20 minutes until the tomatoes have dried out slightly and the onions are cooked through.
• Add the vegan butter or coconut oil to an ovenproof pan of about 20-25cm (8-10inch). I love to use cast iron pans, so it's a natural choice. It gives the tarte-tatin and nice structure, and you do not have to worry about putting it into the oven. Melt the butter, add the crushed garlic to it and fry at medium heat for about 2 minutes. Make sure the heat is not too high, you want the garlic to soften, not burn. Add the sugar and balsamic vinegar and stir. Let the mixture lightly caramelise for another minute.
• Pour the roasted onion and tomatoes into the pan and push them down while leaving a little bit of space to the rim of the pan. Roll out the puff pastry sheet on a floured surface if you bought it in a block - I buy mine already rolled out. Cut out a circle slightly larger than the pan. Cover the tomatoes and tuck the corners carefully under. Pierce the puff pastry with a fork and place the pan into the oven. Increase the heat to 200˚C (440˚F) and bake for 20-25 minutes until golden brown.
• Take it out of the oven once it is golden. Let the tomato tarte-tatin rest for about 10-15 minutes. Run a knife around the edge of the puff pastry, cover it with a plate and flip it over. Remove the pan and serve immediately warm or as a delightful snack when it cooled down.

GREEN TOMATO TARTE TATIN

Steps:

• For pictures see http://outoftheordinaryfood.wordpress.com/2011/10/20/green-tomato-tarte-tatin/ I use a richer dough for this, to make it more substantial and to balance the tartness of the tomatoes. I start with 1 1/2 cups flour, and I add salt, 1/2 t. baking powder, and 1/4 cup very finely grated parmesan. Then I grate in 6 T. of frozen butter, and mix it into a fine crumb. At this point I add one egg, and stir that in. You'll need less ice water to pull this althogether - maybe 1/4 cup. Knead it very slightly, and draw it into a ball. Wrap and store in the fridge until you're ready to use it. Cut the tomatoes into large slices, maybe 1/2 to 1 inch across. Dice a large shallot very finely. In a large saucepan, over medium heat, melt a few tablespoons of butter and a tablespoon of brown sugar. Add the tomatoes and shallots, and stir very gently, letting them get soft and begin to brown. I add a teaspoon or so of thyme. When the sugar and butter start to thicken and reduce, add a tablespoon of balsamic vinegar, to deglaze the pan. Cook until the liquid is quite thick and syrupy, and the tomatoes and shallots are soft and slightly brown. At this point, if you had a saucepan that could go in the oven, you would arrange the tomato slices prettily in the pan you sauteed them in. If, like me, you don't have such a pan, you put them in a pie plate, trying to make them look pretty if you have time, or pretending you really want them to be in a wild and messy jumble if you don't. Roll out the dough to be slightly larger than your pan. It doesn't need to be too thin, about 1/4 - 1/3 inch is fine. set it over the tomatoes, and tuck the edges in all around. Bake at 400 for about 1/2 hour, until the crust is brown and the tomato-y juices start to seep out the edges. Turn it out onto a plate, slice, and eat!