Brooke & Ian’s Request: Caramelized Tomato Tarte Tatin

 

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While chatting with my co-worker, Brooke one afternoon, she brought up her husband, Ian, who is a chef.  I got so excited about this, because not only does Ian automatically sound awesome– he has a massive cookbook collection.  Brooke and Ian were kind enough to let me borrow both volumes of Julia Child’s (also Simone Beck) The Art of French Cooking for a little while.  Like Ian, I am the type of person that will read cookbooks in bed as I would novels.

Then, I asked if they would be interested in having me recreate any recipe they’d like for me to try on this blog.  Brooke and Ian kindly obliged.

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Guess who that big slice was for? 

I do feel guilty for not saving them a slice or two for Brooke and Ian to try.  Hehe, oops.  I plan to make it again, and I will remember to bring it to you both.

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Side-tomato shot.

The recipe I followed was one published by Food 52 Magazine. Here are some things I’d like to say about it:

-The tarte tatin was incredibly delicious. It had a perfect balance of sweet and savory flavors. I am still dreaming about it. It is also one of the prettiest dishes that I’ve ever made.

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-This is a dish that is easy to put together, but time-consuming.  It took me about 3 to 3 1/2 hours to make, Y’all.

-The ingredients are easy to acquire and the instructions were easy to follow.  I felt that this dish was perfect to make towards the end of summer.

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The tomatoes sliced in  half, then seasoned with salt and pepper.

-The tomatoes were slowly baked in a sauce made of caramelized sugar, thyme, garlic and red wine vinegar.  The instructions recommended using a cast iron skillet when baking the tomatoes in the oven. I do not have one of those, so I settled for my stainless steel saucepan. It worked just fine.

-To make the caramelized sugar, I used brown sugar because as I did not have any white sugar around.  I enjoyed the flavor of the brown sugar in this tarte tatin.  However, I got a little scared of burning the caramel so I don’t think I caramelized the sugar enough.  Nonetheless, It still turned out great.

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Lookin’ caramel-y.

-I used 2 tablespoons more vinegar than what was stated in the recipe because I felt there wasn’t enough vinegar.  I had to take into consideration the large size of my pan.  I was worried that the sauce would completely evaporate while it baked the tomatoes.

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Not bad, right? 

-The tomatoes came out to an almost candy-like texture, where the sauce made its flesh juicy and tender.

-It was then covered with a layer of caramelized red onions. Then, the caramelized onions were topped with store-bought puff pastry dough. YES.

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 I love caramelized onions. I used 4 red onions instead of 3.  Worth it.
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I used a 9-inch springform pan because my saucepan was far too big.  It worked perfectly!
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The caramelized onion layer. Drool.

 

-For insurance, I pricked the puff-pastry dough with a fork in addition to adding the slits as instructed in the menu.  This worked out well since it prevented the pastry from rising too much.

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After the final baking phase, prior to flipping it onto a cake pedestal.
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Voila!

-I’d recommend making this during a lazy weekend with chilled white wine in tow.  It went really well with Chardonnay. Not that I am a wine expert, but I’d imagine this would be great with a glass of Sauvignon Blanc as well.

Notes

Just very quickly—My original Instagram shot of the tarte tatin, in my opinion, was way over processed.

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See what I mean? Blech!

I brightened it too much and it became far too red.  Admittedly, this may have also been the Cranberry Kentucky Mule (um, one, or two..or…) talking at the time I was editing the first few photos for Instagram.   In reality, the tomatoes became a deep rusty red, which I came to appreciate while editing photos for this post.  So with that said, on Instagram, I’m having a do-over.

Many thanks to Brooke and Ian for supporting my little blog venture!  If there is a recipe you’d like for me to try before you do, please send me a request here.

Lots and lots and lots of love,

E.

2 thoughts on “Brooke & Ian’s Request: Caramelized Tomato Tarte Tatin”

  1. Wow- this looks soooo delicious!! haha no problem about not saving a slice– this wouldn’t have lasted long in my house either! Please let us know if there are any other books you’d like to borrow 🙂

    Like

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