Tomato and Goat Cheese Tarte Tatin

I wanted to make this Tomato Tarte Tatin, but I faced fierce objections when I announced it will be a sweet tomato tarte tatin with vanilla and all! So.. I settled to this delicious classically salty version of Tomato Tarte Tatin that I found from Dinner with Julie blog.

Ingredients:

8-10  tomatoes, halved lengthwise, has to be enough to cover the baking
olive or canola oil
salt and freshly ground pepper
1 10 oz. pkg. soft goat cheese or Boursin, plain, peppered or herbed
1 sheet frozen puff pastry, thawed

In a large cast iron or ovenproof skillet, arrange the tomatoes cut-side up and drizzle with oil; toss with your hands to coat them well, rearrange them in a single layer (don’t worry about them being closely packed; they will shrink quite a bit as they cook), and sprinkle with salt and pepper. Roast for an hour at 400°F (alternatively, you could slow roast them for 4 hours at 250°F).

If you slow roasted your tomatoes, turn the oven up to 400°F. If your puff pastry is in a block, roll it out to approximately the same size as the pan you’re using. Crumble the goat cheese over the roasted tomatoes and top it with the puff pastry, crimping the edges underneath with your fingers (sloppy = rustic) or trimming the corners off to make a circle with a paring knife.

Bake for 20 minutes, until the puff pastry is golden. Let sit for 10 minutes, then turn out onto a serving dish; retrieve any goat cheese that has stuck to the bottom of the pan and put it back onto the tart. Cut into wedges to serve. Serves 4-6.

It's very delicious, my word on it!

P.S. I forgot to add the goat cheese as said in recipe, so I added it before serving. It was also very nice this way.

Zucchini Tarte Tatin

I am loving my current tarte tatin obsession and while my apple tarte tatin is in the oven baking (and currently it looks like it is about to blow up there),  I want to share with you my Zucchini Tarte Tatin recipe. I apologise in advance, because I could not get any great photos out of it but trust me it is great assuming you like zucchini. I love them!

450 g puff pastry

2 zucchinis (the original recipe had eggplant), cut into slices

1 big onion

3 garlic cloves

olive oil

salt, pepper, fresh thyme

Onion and garlic need to be finely chopped and fried in olive oil. Remove from pan. Then fry the zucchinis in olive oil on both sides. Once they are golden brown, take them off the pan and put them on a plate and on a paper towel to get rid of excess oil. Mix zucchini with garlic and onions, season.

Set the zucchini mix on the bottom of the round shaped pie dish and put the puff pastry on top of it and tuck the edges down the dish sides. Bake in the oven about 40 minutes at 180-200 C.

Normally when tarte tatin is ready you let it cool a bit and the flip in on the other side, but I couldn't bother doing that before serving since I am a bit lazy. When I tried to eat it the next day when it was cold it didn't taste so good and I almost threw it out, BUT as last resort I tossed it back into oven and reheated a bit and surprise surprise it was back to great tasting pie again! :) So in short, don't eat it cold.

On another note, my apple tarte tatin is now made and... well, I had no idea the puff pastry can rise so much! For the time being I will keep all the unappetising analogies I have in my mind to myself and comment once this little fruit of impulse has been tasted.

Secondly and lastly, I will make a tomato tarte tatin soon.. but I said I am obsessed with this pie! :)