Monday, June 21, 2010

Tart # 22: Tomato Tarte Tatin

tomato 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!

13 comments:

Steve said...

Stace,
Lovely. Good that you're keeping track. Sort of solidifies your standing as Tart Queen, even though Ciao Chow Linda may be giving you a run for your money. I've stayed away from tart posts, but I may just have to get into the game here soon.
Steve

Ciao Chow Linda said...

My tomatoes are still a few weeks away (at least) from harvest, but this would make a perfect first recipe for them.

Julie said...

What a fun idea! We got hail this week, so my tomato plants are looking a little weak, but I hope I get to try this!

http://www.recipefordelicious.blogspot.com/

kat said...

Oh that is beautiful, I have to try this!

The Japanese Redneck said...

Very beautiful. I'm loving the tomatoes coming in from our garden now.

The Short (dis)Order Cook said...

Love it. Nothing like a good tarte tatin and it's great to make it savory and use the season's tomatoes.

Jen_from_NJ said...

I am so looking forward to tomato season. Your tart is the perfect way to welcome it in.

Tim said...

I will certainly be giving this one a try, perhaps for the 4th of July festivities. It reminds me a bit of another dish - Tomato Pie - http://www.instructables.com/id/Tomato-pie/

Proud Italian Cook said...

Gorgeous, I love everything about this!

We Are Not Martha said...

I'm so, so happy it's tomato season!! And this look absolutely beautiful :) And delicious too!!

Sues

Lori Lynn said...

This is my favorite tarte tatin (being a savory gal) I prefer the tomatoes over fruit. Yours looks so lovely. Happy Summer Stace!
LL

tasteofbeirut said...

Stacey

One of the reasons I am not crazy about the usual tarte tatin is that I find it way too rich and heavy; not so here with the tomatoes! What a brilliant twist on a classic, bravo!

citronetvanille said...

I am a fan of tartes tatins, and this one looks particularly delicious, those melting tomatoes are irresistible!