Tomato Tarte Tatin
Contributed by: News Canada
(NC) - This dramatic appetizer is best made in a cast iron skillet but you can use any skillet with a metal handle. To use a skillet that has a wooden or plastic handle, wrap the handle completely in a heavy layer of foil to make it ovenproof.
Prep: 20 minutes, Cook: 35 minutes.
- 1 pkg. frozen puff pastry thawed
- 1/4 cup (50 mL) granulated sugar
- 2 tsp (10 mL) Sherry or white wine vinegar
- 2 tbsp (30 mL) unsalted butter
- Salt and pepper
- 6 Ontario Greenhouse Vegetable Growers Roma Tomatoes, cored, halved lengthwise shaved Parmesan cheese
On well-floured surface, roll out the puff pastry and cut to fit a 10-inch (25 cm) ovenproof skillet. Place on a dinner plate and chill until ready to use.
Meanwhile, place 10-inch (25 cm) ovenproof skillet over medium-high heat; sprinkle sugar into pan, shaking to distribute evenly. As sugar begins to brown or caramelize, shake pan constantly. When sugar is quite dark, remove from heat and carefully add vinegar. Add 2 tsp (10 mL) water and return to medium heat. Whisk in butter a bit at a time. Season with salt and pepper and place tomatoes cut side up in skillet. Turn up heat and cook for 1 minute. Roast in 425 F (220 C) oven for 10 minutes.
Carefully place chilled pastry on top of hot tomatoes, tucking edges down inside of skillet. Bake for 15 to 20 minutes or until pastry is almost dark brown. Let cool for 5 minutes before carefully inverting onto a plate. With a pizza cutter, slice into 6 wedges and serve each topped with Parmesan.
Serving Size: Makes 6 Servings