Tomato Tartes Tatins
An elegant French-inspired dish featuring caramelized cherry tomatoes and sun-dried tomatoes baked under golden puff pastry. These individual upside-down tarts combine sweet and savory flavors for a sophisticated appetizer or side dish.
Ingredients
- •4 pints cherry tomatoes
- •3 tablespoons unsalted butter
- •4 teaspoons sugar
- •8 whole sun-dried tomatoes
- •½ pound frozen puff pastry
- •defrosted
Cooking Instructions
- 1.
1. Preheat oven to 350°F.
5 min
- 2.
2. Give the cherry tomatoes a squeeze to remove the seeds; set aside.
10 min
- 3.
3. Divide the butter among 6 six-ounce ovenproof baking cups. Sprinkle them with the sugar.
5 min
- 4.
4. Fill each cup with the cherry tomatoes, adding a layer of sun-dried tomatoes in the middles.
10 min
- 5.
5. Cover loosely with foil and bake for 1 hour.
60 min
- 6.
6. Gently press down the tomatoes (which will have shrunk), molding them to the shape of the cups. Bake, covered, for 45 minutes more.
45 min
- 7.
7. Remove from the oven. Increase temperature to 425°F.
5 min
- 8.
8. Roll the pastry out to 1/8 inch thick. Cut out 6 four-inch circles and poke them all over with a fork.
15 min
- 9.
9. Top each cup with a pastry circle, pressing to seal. Bake for 15 minutes.
15 min
- 10.
10. Remove and let cool for 15 minutes. Run a small, sharp knife around the rims and invert the tarts onto plates.
15 min
