At my house, tomatoes are on the table at least once a day during the summer months when their flavor is at its peak. This is a favorite recipe to showcase all their natural goodness. I like to make my own buttery homemade short crust pastry because it really soaks up the juices, but don’t hesitate to use a good quality store bought puff pastry to save time.
Ingredients
- Serves 6 to 8
- 3 tbsps olive oil
- 2 medium red onions, halved and thinly sliced
- 1 ½ tablespoons sugar
- 1 tablespoon balsamic vinegar
- 1 lbs cherry or grape tomatoes
- ¼ cup chopped, pitted Kalamata olives
- 1 tablespoon chopped fresh thyme leaves
- 400 g package all-butter puff pastry or homemade short crust pastry
- Sea salt and freshly ground black pepper, to taste
Instructions
- Heat oven to 180°.
- Heat 2 tablespoons of olive oil in a 10-inch, oven proof skillet over medium heat (preferably cast iron.) Add onion and sprinkle with a pinch of sugar and a pinch of salt. Cook, stirring, until onions are soft and caramelised, about 15 to 20 minutes. Transfer onions to a bowl. Return skilled to heat.
- Sprinkle the base of the skillet with the sugar. Cook over medium heat until sugar melts and turns amber, about 5 minutes. Add the vinegar and stir gently to combine. (If you have a silicone spatula, you can stir the sugar while it is melting, otherwise, do not stir until you add the vinegar.) Scatter tomatoes over the sugar and sprinkle lightly with salt and pepper. Cook and as the tomatoes begin to pop, press down on them gently with the back of a spoon to release their juices. Simmer for about 10 to 15 minutes or until the juices are reduced and thick and syrupy. (the cooking time will vary according to how juicy the tomatoes are.)
- Remove the pan from heat and sprinkle olives over the tomatoes then scatter the caramalised onions over the olives. Season with thyme, salt and pepper and remove from heat to cool slightly while you prepare out pastry.
- Roll out pastry into a 12-inch round and place on top of the ingredients in the skillet, tucking edges into pan.
- Bake until the crust is golden, about 30 minutes. Let rest 5 minutes, then run a knife around the pastry to loosen the edges from the pan. Carefully flip tart out onto a serving platter. Pat any tomatoes that stick to the pan back in place.Cut into wedges and serve immediately.
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https://www.charlottepuckette.com/recipes/savory-tarts-and-quick-breads-recipes/slow-roasted-tomato-tarte-tatin-with-olives-and-caramalised-onions/
