Tomato Tarte Tatin: This tomato pie kills it!
Tomato season means tomato pie. In this case, a repeat of a visually stunning NYT recipe with which I fell in love last year.
I made this yesterday for a family dinner party, and it was wholly devoured by vegetarians and carnivores alike! (After dinner, JJH, my cousin Emily, and I scavenged scraps from the near-empty serving plate like ravenous tomato vultures.)
Presenting yet again:
Caramelized Tomato Tarte Tatin!
Click here to see my original post, with recipe and cooking notes, from a September 2008 edition of The Yum Diary!
It's a fairly easy recipe, 90 minutes front to back, piled with:
-summersweet cherry tomatoes
-salty kalamata olives
-fresh thyme
-and caramelized vidalia onions
-on a buttery, puff pastry upside-down crust.
Frozen, prepackaged puff pastry is the key!
****
photo: TB
I made this yesterday for a family dinner party, and it was wholly devoured by vegetarians and carnivores alike! (After dinner, JJH, my cousin Emily, and I scavenged scraps from the near-empty serving plate like ravenous tomato vultures.)
Caramelized Tomato Tarte Tatin!
Click here to see my original post, with recipe and cooking notes, from a September 2008 edition of The Yum Diary!
It's a fairly easy recipe, 90 minutes front to back, piled with:
-summersweet cherry tomatoes
-salty kalamata olives
-fresh thyme
-and caramelized vidalia onions
-on a buttery, puff pastry upside-down crust.
Frozen, prepackaged puff pastry is the key!
****
photo: TB
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