Cherry Tomato Tarte Tatin
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- 10-inch/25 cm oven-safe skillet
- Rolling Pin
INGREDIENTS
- ¼ cup demerara sugar
- 1 tablespoon unsalted butter
- 2 sprigs fresh thyme
- ½ teaspoon kosher salt
- ½ cup dry white wine
- 2.2 pounds/1 kilogram cherry tomatoes
- 9 ounces/250 grams frozen puff pastry, thawed
For serving:
- 1 ball/200 grams burrata cheese
- 2 tablespoons balsamic glaze or reduction
INSTRUCTIONS
- In a 10-inch/25 cm oven-safe skillet, melt the demerara sugar and butter over medium heat. Let the mixture bubble gently for 3 to 4 minutes, until the sugar has fully dissolved and turns golden.
- Add the thyme, salt, and white wine. Simmer for 3 to 5 minutes, allowing the liquid to reduce slightly and thicken into a light syrup.
- Add the cherry tomatoes and stir gently to coat them in the glaze. Cook over low heat for 10 minutes, until the tomatoes begin to blister and release some of their juices. Remove the skillet from the heat and discard the thyme sprigs.
- On a lightly floured surface, roll out the puff pastry into a round just larger than the skillet. Trim as needed and place it over the tomatoes, tucking the edges down between the filling and the sides of the pan.
- Transfer the skillet to a preheated 355°F/180°C oven and bake for 30 minutes, or until the pastry is deeply golden and crisp.
- Let the tart cool for 5 to 10 minutes. Run a knife around the edge to loosen the pastry, then carefully invert the tart onto a large serving plate. Top with burrata and drizzle with balsamic glaze. Serve warm or at room temperature.
MY NOTES
FAQ
How to invert a tomato tarte Tatin without it falling apart
Allow it to cool for 5 to 10 minutes after baking so the caramel can thicken slightly and the tomato juices settle. Place a large serving plate or platter over the skillet. Using oven mitts or a thick kitchen towel, hold the skillet and plate tightly together and quickly flip them in one smooth motion. Let the tart sit for a few seconds before lifting the pan to release the tomatoes cleanly. If any tomatoes stick, gently lift and reposition them on top of the tarte.
Can I make tomato tarte Tatin ahead of time?
After baking, let it cool completely, then cover and refrigerate for up to 24 hours. To reheat, place the tarte in a 350°F (180°C) oven for 10 to 15 minutes, or until warmed through and the pastry is crisp again. Reheat it in the skillet or on a baking sheet if you’ve already inverted it. Avoid microwaving, as that will make the puff pastry soggy. The tomato tarte Tatin is also excellent at room temperature if you prefer to serve it that way.
How do I prevent the puff pastry from getting soggy?
Reduce the tomato juices thoroughly on the stove before adding the pastry. Simmer the tomatoes in the caramel until they release some liquid, and cook off excess moisture before placing the pastry over them. Avoid using overripe or high-moisture tomatoes. Another tip is to cool the tart slightly before flipping, which helps the pastry firm up and separate from the juices. Additionally, bake the tart until the pastry is a deep golden brown to ensure it is fully cooked and crisp before inverting.
Is it possible to make a tomato tarte Tatin without wine?
The white wine in the original recipe helps deglaze the pan and adds acidity and depth to the caramel. If you prefer not to use alcohol, substitute it with an equal amount of vegetable or chicken broth, or use a mix of water and a teaspoon of white wine vinegar or lemon juice to mimic the acidity. The key is to maintain a flavorful and slightly tangy liquid to balance the sweetness of the caramel and tomatoes. Skipping wine does not compromise the texture or appearance of the finished tart.
What herbs pair well with a savory tomato tarte Tatin?
A tomato tarte Tatin pairs well with fresh thyme, which is commonly used in the caramel base, but other herbs can enhance the flavor profile as well. Fresh basil adds a sweet and aromatic touch and can be scattered over the finished tart. Oregano and marjoram provide earthy, Mediterranean notes that complement the tomatoes. For a more robust taste, rosemary can be used in moderation. Chives or flat-leaf parsley offer a bright, fresh garnish. When incorporating herbs, it’s best to cook woody ones like thyme or rosemary with the tomatoes and reserve delicate herbs like basil for serving.
What’s a good vegan substitute for burrata?
A good vegan substitute for burrata in a tomato tarte Tatin is a soft vegan cheese made from cashews or almonds. Many store-bought options mimic burrata’s creamy texture using cultured nut bases. Alternatively, make your own cashew cheese by blending soaked cashews with lemon juice, garlic, nutritional yeast, and water until smooth. Chill it for a firmer consistency. You can also use whipped tofu with olive oil and lemon for a lighter option. Serve the vegan cheese cold or at room temperature over the warm tart.
How do I store leftover tomato tarte Tatin?
Allow it to cool to room temperature, then transfer it to an airtight container or wrap it tightly in plastic wrap. Refrigerate for up to 2 days. The puff pastry may lose some of its crispness in the refrigerator, but the tart will still be flavorful. To reheat, place it on a baking sheet in a 350°F (180°C) oven for about 10 to 15 minutes, or until warmed through and the pastry is slightly crisp again. Avoid using the microwave, which softens the pastry. Tomato tarte Tatin can also be eaten cold or at room temperature.
