Tomato Tarte Tatin
Highlighting the wonderful flavours of fresh Roma tomatoes and Oregano on a light and flaky tart shell served with crisp salad greens.
Ingredients
- 3 tbsp Butter
- 1 tbsp brown sugar
- 2 Garlic Cloves finely diced
- 2 3/4 lbs Roma tomatoes halved and seeded
- 2 tbsps Balsamic Vinegar
- 1 tbsp fresh Oregano finely chopped
- Salt and Pepper to taste
- Pie pastry for a 12-inch tart
- Extra fresh Oregano for garnish
Instructions
- Preheat the over to 400 degrees.
- Have on hand an 11 or 12-inch tart pan with removable base and a rimmed baking sheet.
- In a large skillet of sufficient size to hold all the tomatoes, melt the butter over medium heat.
- Add the brown sugar and cook it until it is fully dissolved.
- When it starts to caramelize, add the diced garlic.
- Take it off the heat.
- Add the tomatoes and arrange them cut sides up in the skillet.
- Put back on the heat and lower the temperature and cook for 10 minutes or until the tomatoes release most of their juice.
- Add the Balsamic vinegar and cook for 2 minutes more.
- Remove from heat.
- Arrange the tomatoes in an 11 or 12-inch tart pan with removable base, cut sides up.
- Spoon some of the juices from the pan over the tomatoes.
- Sprinkle with the Oregano and salt and pepper to taste.
- Roll the pie pastry and with sharp knife or scissors, cut it into a 12-inch round.
- Place it on top of the cooked tomatoes, tucking it in at the edges.
- With a fork, make small holes in the pastry.
- Set the tart on a rimmed baking sheet and transfer to a preheated oven.
- Immediately reduce the oven temperature to 375 degrees. Bake the tart for 30 minutes, or until the pastry is golden brown.
- Remove from oven.
- Let the tart sit for 5 minutes after you take it out of the oven.
- Run a knife around the pastry to loosen it from the pan.
- Set a large plate upside down on the tart and using pot holders, turn the plate right side up so the tart comes out.
- Garnish with oregano.
- Cut the tart into wedges and garnish with oregano.
- Serve with dressed greens.
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