Rustic caramelized cherry-tomato, olive, onions and corn tarte-Tatin (upside down tart) with fresh oregano
| May 25, 2010 | Posted by ameliaps under appetizers, summer, tomato, tomatoes, vegetables, vegetarian |
Nothings says summer more than tomatoes… so I love introducing them to many other of their summer “friends” (like corn, olives and fresh herbs) and playing with classic recipes but reinventing them a bit to create new combinations and presentations.
Tatin is a tart that is typically created for dessert with fruit, but if you think of it tomatoes are technically a fruit so this preparation fits them wonderfully and brings out the sweetness of summer.
I added corn, because I had some that I had grilled the other evening, but you can certainly omit it.
This tart recipe is adapted from a NY Times recipe of a couple of years ago.
The tart looks lovely. It shimmers and glows in the summer sun and smells like a walk through a Mediterranean path along the sea, with it’s scent of fresh oregano (which I am growing in my garden), olive oil, and tomatoes. The pictures above are from a walk along the Amalfi coast, from my trip last summer.
In fact, the bottom one is of a caper plant…come to think of it, capers would make a great addition to this tart!!!
Serve this wonderful summer appetizer with cold white wine, possibly from the Mediterranean.
Warning: it is quite sweet. You might like to cut the sugar a bit if you don’t have a sweet tooth.
Note: the original recipe calls for caramelizing the onions in butter, but I prefer using olive oil.
Rustic caramelized cherry-tomato, olive, onions and corn tarte-Tatin (upside down tart) with fresh oregano
(adopted from Melissa Clark’s NY Times “Caramelized Tomato Tarte Tatin” recipe)
1 14-ounce package all-butter puff pastry
2 tablespoons extra virgin olive oil (plus more to drizzle on crust, if desired)
2 red onions, halved and thinly sliced
1/4 cup plus a pinch of sugar
1/2 teaspoon sherry or champagne vinegar
1/4 cup chopped pitted Kalamata or Saracena olives
1 1/2 pints cherry or grape tomatoes, organic
1 or 2 ears of roasted corn, kernels removed
1 tablespoon chopped fresh oregano leaves
Sea salt
Freshly ground black pepper
Preheat oven to 425F.
Unfold puff pastry sheet and cut into a 10-inch round; chill, covered, until ready to use.
Heat olive oil in a large skillet over medium heat. Add onions and a pinch of sugar and cook, stirring, until onions are golden and caramelized, 15 to 20 minutes. Add 2 tablespoons water and let cook off, scraping brown bits from bottom of pan. Transfer onions to a bowl.
In an oven-proof 10 inch skillet, combine 1/4 cup sugar and 3 tablespoons water. Cook over medium heat, swirling pan gently (do not stir) until sugar melts and turns amber, 5 to 10 minutes. Add vinegar and swirl gently.
Sprinkle olives over caramel. Scatter tomatoes over olives, then sprinkle on the onions and corn. Season with oregano leaves, salt and pepper. Top with puff pastry round, tucking edges into pan. Cut several long vents in top of pastry. Drizzle crust with more olive oil, if you wish.
Bake tart until crust is puffed and golden, about 30 minutes.
WARNING!!! Don’t forget to use mitts or towels when taking the pan out of the overn or you will end up scalded like me 
Let stand for 5 minutes.
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I am pretty sure I made the original NY times version when it was printed. It was really beautiful. I like your adaptations. I just might have to try it again, Amelia style.