I can’t believe I didn’t write & post an entry for this absolute favorite D.lectable ‘dish’ of mine with you all here especially since I posted so many pics and bits about this recipe on my facebook, twitter & instagram pages.
SO, in short, it’s Melissa Clark’s Tomato Tarte Tartin I’ve made numerous times now. It’s an absolute favorite of mine, a real crowd pleaser, even in the height of the summer when the earth & sea’s bounty is so fantastic, it’s sure to WOW everyone and it’s really simple to make!
- 1 14-ounce package puff pastry
- A good knob of unsalted butter – about 2 Ts
- 1 large onion halved and thinly sliced – to sweat
- ¼ cup sugar
- 1t balsamic vinegar
- ¼ C – oil cured olives – roughly chopped
- 1 lbs of a variety of colorful cherry & or grape tomatoes
- Thyme leaves, S & P
WHAT TO DO:
- Preheat oven to 425 degrees.
- Unfold a sheet of puff pastry. I put a roller over it on a towel or a lightly flour dusted surface & cut it into a round using the outside of my pan as a guide. Cover and set aside until you’re ready to use it.
- Melt butter in the skillet over a medium heat. Add onions and a pinch of sugar. Cook, stirring & shaking until onions are golden and caramelized, about 15 to 20 minutes. Add 2 tablespoons water and continue to cook until the desired color & tenderness you wish for your caramelized onions. Transfer onions to a bowl.
- Clean out the skillet. Coat the bottom with the 1/4C 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, then the caramelized onions on top of them, then scatter the tomatoes on top. Season with thyme, S&P.
- Top with puff pastry round. Tuck edges into and around the 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.
- Flip tart out onto a serving platter. Cut into wedges and serve immediately.
Just THE BEST.
Short of the baking time. This ‘dish’ takes no time make. It actually feels so intuitive when you’re making it.