Chef Alyssa’s Tomato Tarte-Tatin
Who would have ever thought of using tomatoes for a dessert? As soon as we heard “tomato” and “dessert” in the same sentence, we all looked at each other like…what?! But, trust me! It was surprisingly good. The caramelized tomato tasted sweet and decedent. If you’re not a tomato person, you can use almost any fruit. I think I’m going to try this recipe out with peaches or apples. This would be a great dessert to lay out at party.
I love unique dishes and this was definitely one of them. It looks so gourmet and difficult, but its super easy! You’ll please any guest with this one. I’m sure this would be a great brunch dish too. This dish is fresh, crisp, and light.
Ingredients: *6 roma tomatoes, *1 tbsp. unsalted butter, *2 tbps. coconut palm sugar, *pinch of salt, *1/2 sheet puff pastry.
-Preheat the oven to 425 degrees.
–Concasse the tomatoes : Bring a saucepan of water to boil (we used the same potato water) Cut a shallow X in the bottom of each tomato, then add to boiling water.
–Blanch tomatoes just until skins at begin to peel back, 15-30 seconds.
-Using slotted spoon, transfer blanched tomatoes to bowl of ice water to shock.
-Peel and cut the tomatoes in half lengthwise and remove the seeds.
In a small (oven-safe) skillet, melt the butter.
Add the sugar to the butter.
Add the tomatoes, rounded side down. Sprinkle with salt. Cook until the butter and sugar are caramelized, then remove from heat.
Gently pull the puff pastry sheet to round out the corners. Place it over top of the tomato halves and place the pan on the middle rack of the oven and bake for 15 to 20 minutes, until the pastry is golden brown and crisp; make sure it is cooked all the way through and not “doughy” in the middle.
Cool in the pan for 10 minutes, then flip it over onto a plate and serve. Top with whipped cream or sweetened goat cheese with fresh mint and enjoy!
Thank you Chef Alyssa for the recipe!
Read about my chef Alyssa’s cooking class experience!
Hmm, using tomatoes as dessert? Unique.I never thought to candy tomatoes and add them to pastry!
This looks amazing– especially with goat cheese, yum!
I just subscribed and received two magazines from Food Network and they had a similar recipe in one of the issues (yours looks better in my opinion though!). It’s really interesting that tomatoes are used instead of fruit, I need to try this!