Caramelized Tomato Tarte Tatin
Updated July 22, 2024
Julia Gartland for The New York Times
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 14-ounce package all-butter puff pastry
2 tablespoons unsalted butter
3 red onions, halved and thinly sliced
¼ cup plus a pinch of sugar
½ teaspoon sherry vinegar
¼ cup chopped pitted Kalamata olives
1 ½ pints (about 1 pound) cherry or grape tomatoes; a mix of colors is nice
1 tablespoon chopped fresh thyme leaves
Kosher salt, to taste
Freshly ground black pepper, to taste
Nutritional analysis per serving (4 to 6 servings)
48 grams carbs; 10 milligrams cholesterol; 478 calories; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 9 grams saturated fat; 30 grams fat; 3 grams fiber; 522 milligrams sodium; 6 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 425 degrees. Unfold puff pastry sheet and cut into a 10-inch round; chill, covered, until ready to use.
- Step 2
Melt butter in a large skillet over medium heat. Add onions and a pinch of sugar and cook, stirring, until onions are golden and caramelized, 15 to 20 minutes. Add 2 tablespoons water and let cook off, scraping brown bits from bottom of pan. Transfer onions to a bowl.
- Step 3
In a clean, ovenproof 9-inch skillet, combine ¼ cup 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.
- Step 4
Sprinkle olives over caramel. Scatter tomatoes over olives, then sprinkle onions on. Season with thyme leaves, salt and pepper. Top with puff pastry round, tucking edges into pan. Cut several long vents in top of pastry.
- Step 5
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, and flip tart out onto a serving platter. Cut into wedges and serve immediately.
Private Notes
Comments
I've made a bunch of variations of this - basil and garlic instead of onions and olives, pie crust instead of puff pastry, individual versions for a dinner party, etc. all excellent. I mostly use roma tomatoes, since they aren't as wet.If you think it's going to be really too wet, sprinkle a handful of instant/quick couscous over the top before you put the pastry on top. They'll soak up some of the water and you'll never notice them otherwise.
This is a delicious recipe, which I've made several times, perfect for a block party or end of summer gathering. I salt the tomatoes lightly, then drain them on a paper towel for an hour before adding them.
Made this last two nights. Used only 1 large red onion (2+ cups/9 oz) thinly sliced. Roasted cherry tomatoes in toaster oven 5 min at 400 degrees until first popped. Then pierced remainder of tomatoes to let moisture out. Used only 2 T sugar and 1T balsamic vinegar. Used my 80 year old 10" cast iron pan. Pie crust is fine but puff-pastry is glorious. Easy flip and magnificent presentation. Is now a home staple. Ciao
After reading all the comments about how wet and too sweet this recipe is, I don’t understand how this got 5 stars. I completely modified this as an inspirational recipe but I changed the following: Sautéed 2 leeks with garlic Used Saladette tomatoes (dry farmed in CA). These are super sweet. Salted them with paper towels for 30 minutes. I put the puff pastry in a tart pan (9 inch is perfect). Chilled then added 3 oz goat cheese and spread into a thin layer. Added the sautéed leeks on top. Grated Gruyère (lightly) on top of the leeks. Layered tomatoes over with drizzle of olive oil, salt, pepper and fresh thyme leaves and added chopped Kalamata olives. Baked at 410 for 21 minutes. Perfect flavor, no excess moisture, not too sweet.
I wanted to love this recipe but it didn't work out for me. I followed other suggestions by roasting tomatoes first, adding mustard, and added anchovies to the onions. I skipped the caramel because my husband doesn't like things too sweet. The ratio of onions to tomatoes was completely off. If I had added (even) more tomatoes and reduced the onion, maybe it would be more to our liking. I could see doing this in a muffin tin for individual tartes as an appetizer. It's a lot of work.
There is a video of Melissa Clark making this dish on Youtube. Unbelievable that it's not linked. Here you go: https://www.youtube.com/watch?v=-kR04-vfkDE