Since I’m nowhere near the Mediterranean at the moment, with nary a chance of getting there anytime soon, I’m making this Caramelized Tomato Tarte Tatin by Melissa Clark.
Caramelized onions, cherry tomatoes bursting with flavor and briny olives, all married together on a buttery, flaky puff pastry base… If I sit right in front of my heater with my eyes closed, my sunnies on, and muster every ounce of my imagination while eating this tarte, I can beam myself straight to Cinque Terre, thank you very much. Messages can be left at the hotel reception, I’ll get back to you as soon as I can.
You can pull up the deckchair right next to mine by making this beautiful tarte, I'll see you there!
Caramelized Tomato Tarte Tatin Recipe
1 14-ounce package all-butter puff pastry (the standard European package is 280 g, so that's what I used, worked perfectly!)
2 tablespoons unsalted butter
3 red onions, halved and thinly sliced
¼ cup (55 g) plus a pinch of sugar
½ teaspoon sherry vinegar
¼ cup (45 g) chopped pitted Kalamata olives
1 ½ pints (about 1 pound, 450 g) 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
Preheat oven to 425 F (220 C) degrees. Unfold puff pastry sheet and cut into a 10-inch (25 cm) round; chill, covered, until ready to use.
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.
In a clean, ovenproof 9-inch skillet, combine 1/4 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.
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.
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.
Recipe by Melissa Clark via NYT Cooking.