Take full advantage of tomato season this summer with fool proof, sweet and savory Tomato Parmesan Tarte Tatin.
My CSA began again for the season yesterday and if you want to look up the definition of happiness that’s me on the first day my farm share arrives. What can I say? I love food, I really love farm fresh food and I have a black thumb, so I like leave the gardening to other people. We actually took a year off from our membership last year to try out just shopping entirely from farmer’s markets and it was good and bad. As much as I love my CSA and the farm behind it, I probably love the local farmer’s market even more but I also do more damage there. So what led me back? Busy schedules and I really did miss being apart of that community – plus at least I would have a guarantee of certain fruits and vegetables coming my way every other week. For example the 4 quarts of strawberries I picked up yesterday and tomatoes to come later this season.
So yes, some point soon tomatogedddon will arrive. . .aka the point in which I will have more tomatoes in my home than counter space available to store them. I love tomatoes, I’m talking a deep love affair that goes so far back to people telling stories of me gobbling up cherry tomatoes like I would never see one again. My CSA farm is always generous each season once the tomatoes are ripe and ready to be handed out to each share holder – yet somehow I always end up at the farmer’s market buying more. This happens every year, without fail. Of course every year I start to panic because there are only so many tomatoes two people can consume in a two week period before more appear at the next pickup! Therefore I’m always trying to come up with clever ways to incorporate them into meals, beyond just eating one straight up.
Enter the tomato tarte tatin! It is in no uncertain terms, an easy, breezy, upside down pastry that must be included in your summer foods meal plan. If you know me, you know I love my upside down cakes but the tarte tatin is even easier to make! Traditionally made with 4 ingredients of fruit, sugar, butter and puff pastry – I’ve changed it up just a bit to add some savory notes for the perfect brunch, lunch or light dinner meal.
Tomatoes are naturally sweet, so it is very easy to go to the sweet side, which is why I’ve paired it with umami rich and savory tasting Parmigiano Reggiano cheese. You’ll want to make sure to use authentic Parmigiano Reggiano cheese in this recipe, made in Italy containing only three ingredients, milk, salt and rennet and never any additives. So how do you know you are purchasing imported Parmigiano Reggiano and not the domestic variety? It’s quite easy! First, look for the label stating imported Parmigiano Reggiano cheese, next look at the rind – there should be pin holes along the side and depending on where it is cut it will spell out the word “Parmigiano Reggiano”. Still don’t know for sure? Just ask your cheesemonger to confirm.
This post is sponsored on behalf of Parmigiano Reggiano. As always all opinions are my own and thanks for supporting brands that I work with.
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Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small vidalia onion, thinly sliced
- 2 tablespoons light brown sugar
- 2 tablespoons balsamic vinegar
- 1 1/2 - 2lbs assorted cherry tomatoes
- 1/4 cup Parmigiano Reggiano + extra for garnish
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 1 1/2 sheets puff pastry, thawed (from a 17.3oz box)
- fresh basil for garnish
Instructions
- Heat your oven to 400 degrees F.
- In a 10 inch cast iron skillet over medium heat melt the butter and olive oil together and add the in the onions. Cook for 10-15 minutes until the onions soften and start to caramelize lightly, stirring occasionally.
- Using a slotted spoon, remove the onions from the pan to set aside and then stir in the brown sugar and balsamic vinegar. Stir until the sugar melts and the sauce begins to bubble and thicken - about 30 seconds.
- Turn off the heat and start to arrange the tomatoes in the skillet, so that it covers the bottom in a single flat later. Arrange the onions over the tomatoes, sprinkle the Parmigiano Reggiano over top and season with salt and pepper.
- Roll the puff pastry out so that it is large enough to fit over the skillet and cut into a circle (you may need both sheets or just one, try fitting it over the top to see how much you need).
- Place the puff pastry over top, cut three slits in the puff pastry and bake in the oven for 20 -25 minutes until the pastry is puffed and golden brown.
- Remove from the oven and let cool for about 10 minutes before running a spatula underneath the tomatoes. Place a serving plate on top of the puff pastry and very carefully flip the skillet over to remove the tart.
- Serve warm or a room temperature.
- Garnish with basil leaves and a sprinkle of Parmigiano Reggiano. Tart is best serve fresh.
Great recipe, this dish looks super yummy.
I am SO on board with this! I love how elegant this is while also totally being comfort food. I WANT IT