Best 3 Caramelized Tomato Tarte Tatin Recipes

Tarte Tatin is a classic French dessert that originated in the 19th century. It is an upside-down tart made with caramelized apples, arranged in a pan and baked until golden brown. The caramelized apples are then topped with a puff pastry crust and baked again until the crust is cooked through. This recipe features a caramelized tomato version of this classic dessert, with a buttery puff pastry crust and a sweet and tangy tomato filling. The tomatoes are caramelized in butter and sugar until they are soft and golden brown, then arranged in a pan and topped with the puff pastry crust. The tart is then baked until the crust is golden brown and the tomatoes are bubbling. This recipe also includes variations such as a savory caramelized onion and goat cheese tarte tatin, and a rustic caramelized pear and almond tarte tatin. Each variation offers a unique combination of flavors and textures, making this recipe collection a delightful treat for any occasion.

Let's cook with our recipes!

TOMATO TART TATIN

Tomato Tart Tatin image

Provided by Michael Symon : Food Network

Categories main-dish

Time 3h

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 pounds plum tomatoes, halved lengthwise and eye removed
Kosher salt and freshly cracked black pepper
3 tablespoons granulated sugar
3 tablespoons red wine vinegar
2 cloves garlic, grated
1 medium yellow onion, thinly sliced
1 tablespoon picked thyme leaves
2 tablespoons finely chopped parsley
2 tablespoons unsalted butter, at room temperature
1 sheet puff pastry
Fresh basil, to serve
Flakey salt, to serve

Steps:

Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
Season the tomato halves with kosher salt and pepper and set aside. Place the sugar in a large enameled cast iron braiser or saute pan over the direct heat side of the grill. Shake out into an even layer and allow to melt then caramelize, 2 to 3 minutes. Add the vinegar and deglaze the pan, scraping the bottom of the pan for any brown bits. Stir in the garlic, onions and thyme, then the parsley and allow the liquid to melt back down. Remove from the heat.
Place the tomatoes flesh side down on top of the onions. Place on the indirect heat side of the grill, close the lid and vents of the grill (this will make the temperature drop to 225 to 250 degrees F) and bake until the skins are wrinkly and the tomatoes have softened and given up more liquid, 2 hours.
Brush another large enameled cast iron braiser or saute pan with the butter. When the tomatoes are ready, scoop the tomatoes out of their juices and place them in the buttered pan, cut side up and skin side down. Add the caramelized onions on top of the tomatoes. Using kitchen shears, cut off the square edges of the puff pastry, rounding the edges. Top the tomatoes and onions with the puff pastry round.
Place the pan on the indirect heat side of the grill, with the air vents open, and cover the grill. The temperature should be around 425 degrees F. Bake until golden brown and the pastry is puffed, 25 to 30 minutes. Cool in the pan for 3 minutes before turning out on to a plate. Garnish with a sprig of basil in the center and sprinkle with flakey salt.

TOMATO & CARAMELISED ONION TART TATIN

Tomato & caramelised onion tart tatin image

A vegetarian and savoury version of tart tatin - perfect for a light supper

Provided by Angela Nilsen

Categories Lunch, Main course

Time 1h25m

Number Of Ingredients 16

Ingredients

50g butter
1 tbsp olive oil
1 large onion , cut into thin wedges
1 tsp sugar
85g butter
175g self-raising flour
50g parmesan , finely grated
small handful fresh thyme leaves
1 large free range egg yolk
25g butter
1 tbsp olive oil
1 tsp sugar
1 fat garlic clove , thinly sliced
5 plum tomatoes , halved lengthways
several sprigs of thyme
300g pkt cherry tomatoes

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.

Nutrition Facts : Calories 625 calories, Fat 45 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 1.57 milligram of sodium

CARAMELIZED TOMATOES

Caramelized Tomatoes image

Adapted from 5 Star Tastes of the South cookbook. I have not tried this yet. Not exactly a dieter's dish, but this sounds good for a holiday table. (Tip: to easily skin tomatoes, drop them into boiling water for 30 seconds until the skins just start to blister, remove and peel, then core.)

Provided by HeatherFeather

Categories Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

6 large fresh tomatoes, skinned and cored
1/2 teaspoon salt
1/3 teaspoon black pepper
2 tablespoons butter, cut into small pieces
2 stalks celery, diced
1/2-3/4 cup green bell pepper, diced
1/2-3/4 cup onion, diced
3/4-1 cup brown sugar (or to taste)
2 tablespoons all-purpose flour
1 teaspoon salt
1 tablespoon lemon juice
water, as needed

Steps:

Arrange tomatoes in a baking dish.
Season with salt and pepper, then dot with butter.
Bake at 375 F for 20 minutes.
Mix diced veggies with brown sugar and cook over low heat in a medium pan, stirring, for about 10 minutes.
Make a paste of flour, 1 tsp salt, lemon juice, and a small amount of water (enough to make a paste).
Stir into the veggie mixture and cook until thick and smooth.
Pour over baked tomatoes.

Tips:

- Use ripe, firm tomatoes for the best flavor and texture. - Caramelizing the tomatoes brings out their natural sweetness and adds a delicious depth of flavor to the tart. - Use a heavy-bottomed skillet to prevent the tomatoes from sticking and burning. - Cook the tomatoes over medium-low heat, stirring occasionally, until they are softened and caramelized. - Use a good quality puff pastry for the crust. - Roll out the puff pastry thinly and trim it to fit the skillet. - Bake the tart until the crust is golden brown and the tomatoes are bubbling. - Let the tart cool for a few minutes before serving.

Conclusion:

This caramelized tomato tarte tatin is a delicious and easy-to-make dish that is perfect for any occasion. The combination of sweet tomatoes, flaky crust, and creamy goat cheese is sure to please everyone at the table. Serve it as an appetizer, main course, or even dessert.