Tart # 22: Tomato Tarte Tatin
It's tomato season! Finally!
How about cooking an upside down tomato tart?, hence the name "tatin", like the beloved French classic apple tart tatin.
This was very easy, and made a lovely presentation.
Tomato Tarte Tatin: (adapted from My French Cuisine)
6 ripe plum tomatoes
salt and pepper
2 tablespoons olive oil
Gruyère or Emmenthaler cheese
1 pâte brisée pie shell or puff pastry sheet cut to fit a pie pan
2 tablespoons whole grain mustard (or Dijon mustard)
a few fresh basil leaves
Preheat the oven to 350F.
Cut the tomatoes into slices (I used plum/Roma tomatoes, because they have less moisture). Sprinkle liberally w/ kosher salt and pepper and drizzle with olive oil.
Lay in a 9" round pie tin or cast iron skillet.
Place in the oven and allow to cook for 30 to 45 minutes, until the tomato juice flows in the pan and the tomatoes get a little mushy.
In the meantime roll out the dough to fit the pan and spread the whole grain mustard evenly on the pastry.
When the tomatoes are cooked, remove the juices from the pan and discard.
Shred the cheese and sprinkle evenly over the tomatoes. Then lay the pie crust over the tomatoes, mustard side on the cheese. Insert the sides of the pie shell in the pan, tucking them under.
Make a small hole (the size of a dime) in the center of the dough to let the heat and steam escape while baking.
Bake at 350F for 30-35 minutes.
Fresh out of the oven, flip the tart on the serving dish and sprinkle with coarsely chopped fresh basil leaves.
Delicious! Happy summer!