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Serves Four to Six
6 ounces/170 g puff pastry trimmings or store-bought puff pastry
2 pounds/900 g plum tomatoes, cored and halved lengthwise
Salt and pepper
1/4 cup/60 g sugar
1/4 cup/60 ml red wine vinegar
1/4 cup/60 ml olive oil, more for the pan
2 or 3 sprigs fresh rosemary
2 or 3 dried bay leaves
1 head garlic, separated into cloves, unpeeled
1/4 cup/60 ml red wine
Few leaves arugula or frisée, for garnish
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Tarte Tatin à la Tomate
Recipe
from
The Country Cooking of France
The original
tarte Tatin was made with apples, but the same concept of deeply
caramelized fruit turned out on a crisp pastry base has inspired
today’s versions featuring pear, quince, tomato, or even eggplant
or Belgian endive. In Tarte Tatin à la Tomate, a drizzle of
vinegar highlights the caramel, yielding an intense, savory
tart to serve with crisp greens as a first course or light main
dish. It also makes an excellent accompaniment to chicken or
to game such as rabbit.
Don’t be concerned if the tomatoes look a trifle charred when
the tart is turned out, as they will taste all the better. If
you have some puff pastry trimmings in your freezer, by all
means use them. If not, for the small amount here, I suggest
you use ready-prepared frozen dough. No special pan is needed,
just two frying pans with ovenproof handles.
Method
Heat the oven to 275°F/140°C. Sprinkle the cut sides of the
tomatoes with salt and pepper and set them aside. Sprinkle the
sugar in a large frying pan with an ovenproof handle and cook
over medium heat, stirring occasionally, until the sugar melts
and toasts to golden caramel, 3 to 5 minutes. Take the pan from
the heat and at once add the vinegar, standing back as it will
sputter and fume. Return it to the heat, stir to dissolve the
caramel, and then stir in the oil. Again take the pan from the
heat and add the tomatoes, cut side down, packing them tightly
so they all touch the bottom and pushing the rosemary and bay
between them.
Roast the tomatoes until they are very tender and wrinkled,
2 to 2 1/2 hours. Forty-five minutes before they are done, add
the unpeeled garlic cloves to the pan. If liquid remains at
the end of cooking, evaporate most of it by cooking the tomatoes
briefly over high heat, taking care they do not scorch.
Oil a second frying pan with an ovenproof handle and transfer
the tomatoes to it, arranging them snugly cut side down in a
pattern. Discard the herbs and leave the garlic behind, along
with any juices, in the first pan. Add the wine to the garlic
and heat it, stirring to dissolve the juices and boil them down
to 2 to 3 tablespoons. Pour the liquid and garlic through a
strainer over the tomatoes, then push through the garlic pulp.
Set the tomatoes aside to cool. The tomatoes may be cooked up
to a day ahead and stored in the refrigerator.
Heat the oven to 400°F/200°C. On a floured work surface, roll
out the pastry to a 10-inch/25-cm round and prick the dough
so it rises evenly. Transfer it to the pan to cover the tomatoes
and tuck any excess dough down around the fruit. Bake the tart
until the dough has risen and is crisp and golden brown, 15
to 20 minutes. Let the tart cool for 5 minutes, then turn it
out onto a platter and garnish with the arugula. Alternatively,
let it cool in the pan, then turn it out and serve it at room
temperature. Tarte Tatin à la tomate may also be cooked up to
8 hours ahead and kept in the pan. Warm it briefly in the oven
before turning it out.
 Recipe
From:
The Country Cooking of France
By Anne Willan
Click
Here to Buy It Online!
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