Tomato Tarte Tatin

Tomato Tarte Tatin
Photo by Nigel Cox


  • 1 frozen puff pastry
  • 3 tablespoons unsalted butter
  • 1 ¾ pounds plum tomatoes
  • 1 teaspoon vanilla extract
  • ¾ cup sugar
  • whipped cream

Preheat oven to 425°F. Bring large saucepan of water to boil. Cut shallow X in bottom of each tomato. Add 4 tomatoes to boiling water. Blanch tomatoes just until skins at X begin to peel back, 15 to 30 seconds. Using slotted spoon, transfer blanched tomatoes to bowl of ice water to cool quickly. ...

View full recipe at Epicurious


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