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Tomato Tart Tatin - tomatoes

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tomatoes extra-virgin olive oil salt pastry egg unsalted butter onions goat cheese Mascarpone cheese heavy cream extra-virgin olive oil shallot chives thyme garlic only white mushrooms chervil Chive stems extra-virgin olive oil lemon juice pesto sauce tomatoes
Viewed: 27 - Published at: 7 years ago

Ingredients

  • 10 plum tomatoes, sliced crosswise 1/8-inch thick
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1/2 pound puff pastry
  • Egg whisked with 1 teaspoon water
  • 1 tablespoon unsalted butter
  • 4 cups onions, peeled and thinly sliced
  • 2 tablespoons goat cheese
  • 1 teaspoon mascarpone cheese
  • 1 teaspoon heavy cream
  • Extra-virgin olive oil
  • 1 tablespoon finely chopped shallot
  • 1 tablespoon finely chopped chives
  • 2 thyme stems, leaves only, finely chopped
  • 1/2 teaspoon garlic, finely chopped
  • 1 cup frisee, white and light yellow parts only, trimmed, washed and dried
  • 3 white mushrooms, thinly sliced
  • 1 tablespoon chervil, leaves only
  • 4 chive stems, cut into 1/4-inch pieces
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 3 teaspoons lemon juice
  • Pesto Sauce
  • Cherry tomatoes, halved, for garnish

Method

  • Preheat the oven to 300.
  • In four 4-inch non-stick pans, arrange a pinwheel of tomato slices, overlapping them slightly.
  • Make a second pinwheel of tomato slices in the center so that the bottom of the pan is completely covered.
  • Sprinkle with the olive oil and season with salt and pepper.
  • Set the pans on a baking sheet and bake for 30 to 40 minutes.
  • The tomatoes should be very soft.
  • Using the back of a spoon, press down on the tomatoes until very flat.
  • Increase the oven temperature to 375.
  • Roll out the puff pastry to about 1/8-inch thick and cut out 4 disks using a 4-inch round cookie cutter.
  • Place the disks on a baking pan lined with parchment paper.
  • Refrigerate the disks for 15 minutes.
  • Brush the tops with the egg wash and using the tines of a fork prick the dough all over.
  • Bake the disks for about 8 to 10 minutes, or until golden brown.
  • Melt the butter in a large pan over medium-low heat.
  • Add the onions and season with salt and pepper.
  • Cook until the onions begin to brown, about 10 to 15 minutes.
  • Continue cooking until well browned, transfer to a plate and set aside.
  • In a small bowl, mix the goat and mascarpone cheese, heavy cream, olive oil, shallots, chives, thyme and garlic.
  • Season with salt and pepper.
  • In a medium bowl, toss the frisee with the mushrooms, chervil, chives, olive oil, and lemon juice.
  • Place a layer of the soft herb goat cheese over the tomatoes.
  • Drizzle some of the pesto sauce over the goat cheese.
  • Place a layer of the caramelized onions over the goat cheese and top with a puff pastry circle.
  • Place the pans on a sheet pan and bake in the oven until the tatins are warm.
  • Flip each pan onto the center of a plate.
  • Using a spoon, gently tap the bottom of the pans to release the tatin.
  • Remove the pans.
  • Place a small mound of the frisee salad on top.
  • Drizzle some olive oil and Pesto Sauce around the plate.
  • Garnish with some cherry tomato halves, if desired

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