Tomato Tarte Tatin with Burrata
6-8
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
1 lg
red onion, halved and thinly sliced
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1 tsp
salted butter
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3 tbsp
honey
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1 tsp
red wine vinegar
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14 oz
cherry or grape tomatoes (yellow, red, orange), halved
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½ c
green or black olives
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1 ½ tsp
finely chopped fresh thyme
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Sea salt and coarsely ground black pepper
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6 oz
puff pastry
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4.4 oz
fresh burrata, torn into pieces (optional)
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Olive oil, for drizzling
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Fresh basil, torn, for garnish
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Marte Marie Forsberg’s The Cottage Kitchen takes readers on a journey to the idyllic English countryside while sharing her seasonal recipes. 

I discovered tarte tatin years ago when I lived in Annecy, France. During my childhood years, we would rent a summer house by the lake there, and I returned in my late teens to study French. In a small restaurant tucked away on a back street by the river, I had tarte tatin for the first time, and since then I’ve experimented with many different versions. I usually make dessert variations; however, when tomatoes are in season, I make this savory version. It’s a great picnic lunch, as well as a starter. I enjoy it with torn burrata cheese on top, but that’s an optional addition. Serve warm with a dry white wine or a gentle red.

 

Directions

  1. Preheat the oven to 425°F with racks set in the middle and the bottom third.
  2. In a large, ovenproof skillet set over low heat, cook the onions in the butter, stirring occasionally, until caramelized, 8 to 10 minutes. Transfer to a plate and set aside. Keep the skillet handy. In a separate small skillet set over medium heat, bring the honey to a gentle simmer and cook, swirling the skillet occasionally (do not stir), until warmed through and slightly thickened, 5 to 6 minutes. Add the vinegar and cook, swirling the pan until combined, 2 to 3 minutes. Add the tomatoes, olives, thyme, salt, and pepper and toss to coat. Pour the tomato mixture into the skillet that the onions were cooked in, arranging it into a heap in the middle as much as you can, so you will have room to tuck the pastry around everything. Pile the onions on top.
  3. On a lightly floured work surface, roll out the puff pastry and cut a circular piece slightly larger than the skillet. Lay the pastry over the tomatoes and onions in the skillet and tuck any excess down under the vegetables.
  4. Place the skillet in the middle of the oven and bake until cooked through, 27 to 30 minutes. If it browns too quickly, move it to the bottom rack. After removing the tart from the oven, let it cool for a few minutes before placing a large plate upside down on top of the skillet. Using oven mitts, press the plate down and quickly flip the skillet and the plate so the skillet is upside down and the tart dislodges onto the plate. Carefully remove the skillet.
  5. Scatter the torn pieces of burrata on top of the tart, if desired. Serve warm, drizzled with olive oil and sprinkled with the basil and pepper.

Reprinted from The Cottage Kitchen. Copyright © 2017 by Marte Marie Forsberg. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.

The Cottage Kitchen

Marte Marie Forsberg

Book Cover
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