Tomato Tart Tatin For Two!
I’m not a major fan of Valentine’s day, it’s just so cheesy. I think love should be celebrated every day. 🙂 BUT I do love making themed things to eat for it (oh I know that’s super cheesy too, eh, who cares!)! Like this Tomato Tart Tatin for Two! Perfect to share with good friends or your amour, as you can size it to be as big or small as you like! I made a version of it over the summer at Chateau de Gudanes and have thought about it ever sense because it is beyond easy to make and so delicious!! The only thing that takes a bit of time is cutting the tomatoes into heart shapes, but that’s fun, so no big deal. 😉
A huge thank you to Cara at le 5eme Etage for being photographer!
Just a note: This recipe would be a good one to hold on too for the summer months when tomatoes are in season. I just loved the idea of red for a savory tart so I used the best ones I could find!
Start by cutting in half and roughly scooping out as many tomatoes as needed to completely fill, when placed side by side, a tart pan. Save these in a bowl to conserve some of the liquid to make a sauce later. Roma tomatoes are best for theme-ing the tart because they already have an oblong shape, but when doing this at another time any in season tomatoes will work!
I cut a V-shape at the top while cutting out the core, and then a bit off the sides to fully commit to the heart shape.
Melt about a tablespoon of butter and a good glug of olive oil in a saute pan and then place the tomatoes in the pan skin side down to soften over medium-low heat.
When soft, transfer to your tart dish of choice! Mine has a removable bottom, so I lined it with foil just in case. The tomatoes should be as close together as possible.
In the pan add about a 1/2 tablespoon of brown sugar, a teaspoon of red wine vinegar, and two tablespoons or so of the reserved tomato juices from scooping out the tomatoes earlier. (If you’re making a larger tart, double this amount to end up with more syrup goodness) Reduce until syrupy and pour over the tomatoes in the tart dish and top with basil, oregano, thyme or a mixture of herbs.
Top with puff pastry that has been cut with about a centimeter overhang. Tuck in around the tomatoes or fold like in the photo below, pressing in around the sides.
Prick with a fork to release the steam then bake at 350F or 180C for 25 to 30 minutes depending on the size of your tart. Allow to rest about 10 minutes, place a flat plate on top and flip!
TOMATO TART TATIN
- tomatoes (enough to fill your tart dish when cut in half)
- herbs (basil, oregano, thyme or a mixture)
- 1 tablespoon butter, unsalted
- 1 tablespoon olive oil
- 1 teaspoon red wine vinegar
- 1/2 tablespoon brown sugar
- frozen puff pastry, thawed
- Preheat oven to 180C or 350F. Cut the tomatoes in half and roughly scoop out the inside. Reserve the scooped out portion in a small bowl. Cut the tomatoes to look like hearts. In a saute pan, heat up the olive oil and butter. Place the tomatoes in the pan, skin side down and cook over low to medium heat until soft.
- Remove from pan and place in a tart dish skin side down as closely together as possible.
- In the pan, add the red wine vinegar, brown sugar, and about 2 tablespoons of the reserved tomato juice. Reduce stirring until a syrup forms. Pour over the tomatoes and sprinkle herbs on top.
- Cut the puff pastry to fit with about a centimeter overhang. Place over the tomatoes and press into the sides. Prick with a fork and bake for 25 to 30 minutes until the puff pastry is cooked.
- Let cool about 10 minutes. Then place a flat plate on top and flip! Top with more chopped herbs for a pop of color and enjoy!
Happy Valentine’s Day!!
DID YOU MAKE THIS RECIPE?
I’D LOVE TO SEE WHAT YOU MADE
Tag me on instagram @mollyjwilk