Cherry Tomato Tarte Tatin Recipe

An upside-down tomato tart, savory and candy.

Yield: serves 4-8 Folks

Time:

5 hours, 45 minutes

For the zucchini paste:

• ¹⁄₄ cup plus 3 Tbsp. extra-virgin olive oil
• ¹⁄₄ cup plus 3 Tbsp. honey
• 1 lb. 10 oz. medium zucchini, reduce into 1-inch cubes
• 1 giant handful (½ packed cup) blended recent herbs, equivalent to basil and parsley
• Kosher salt

For the tart:

• 50 ripe pink or golden cherry or grape tomatoes (1 lb.)
• Olive oil, for drizzling
• Kosher salt
• Pinch of sugar
• 1 sheet frozen puff pastry, thawed within the fridge
• Small basil or mint leaves, for garnish

For the caramel:

• 4 tbsp. chilly unsalted butter, reduce into 1-inch cubes
• ¹⁄₃ cup superfine sugar

Directions

1. As much as 2 days forward, make the zucchini paste: Preheat the oven to 350°F. In a medium Dutch oven, whisk the oil and honey till mixed. Add the zucchini and herbs, and season with salt; toss to mix.
2. Lower a parchment-paper spherical to suit contained in the Dutch oven, and place it atop the zucchini combination. Cowl with a tight-fitting lid and bake till the zucchini is comfortable and candy, about 4 hours.
3. Drain off and discard about ⅔ cup of the zucchini-cooking liquid. Switch the remaining combination to a small meals processor and course of till very easy, 2–3 minutes. Cowl and refrigerate if not utilizing instantly.
4. Put together the tomatoes: Set a big pot of water to boil over excessive warmth and put together a bowl of ice water. Utilizing a paring knife, slice a small “X” into the underside of every tomato. As soon as all of the tomatoes are prepared, switch them to the pot of boiling water; let prepare dinner simply till the skins begin to draw back from the flesh the place reduce, about 20 seconds, then use a spider strainer or slotted spoon to switch them to the ice water. When cool sufficient to deal with, peel the tomatoes, discarding the skins. Switch the peeled tomatoes to a big rimmed baking sheet. Add a drizzle of olive oil and a small pinch every of salt and sugar, and toss to coat.
5. Two hours earlier than serving, preheat the oven to 350°F. Switch the tomatoes to the oven and bake till dried barely, about 1 hour. Take away the tomatoes, and switch the oven as much as 375°F; place a rack within the high third of the oven.
6. Make the caramel: Set the butter cubes and a whisk subsequent to the range. To a medium oven-safe stainless-steel skillet, add the sugar. Place over medium warmth and prepare dinner, swirling the pan often, till the sugar melts and turns a deep golden brown, about 5 minutes. Shortly whisk within the butter till included, then take away from the warmth.
7. Assemble and bake the tart: Tightly pack the tomatoes in an orderly round sample atop the caramel alongside the underside of the skillet; season frivolously with salt and put aside.
8. Lower the puff pastry right into a 9½-inch spherical. Unfold about 2 tablespoons of the zucchini paste throughout one aspect of the pastry spherical, leaving a ½-inch border across the edges. Place the spherical, zucchini-side down, atop the tomatoes. Tuck the perimeters across the tomatoes so the dough touches the edges of the pan. Utilizing a paring knife, rating the highest of the puff pastry in a number of locations so steam can escape whereas baking.
9. Switch the skillet to the oven and bake till the pastry is puffed and deep golden, 28–34 minutes. Open the oven door and let the tart stand 2–3 minutes.
10. Overturn a flat serving plate atop the skillet, then rapidly invert the skillet to show the tart out onto the plate. (If any tomatoes stay caught to the pan, dislodge them and place again on the tart). Let cool barely, then garnish with basil or mint leaves, slice, and serve.