I get it!
Tomatoes are in the fruit family. However, I never considered you could make a dessert with them until I saw this recipe in this month's issue of Bon Appetit Magazine. It looked stunning and called out to me. So I decided to try this as a special project and less as an everyday eating adventure.
Before the recipe it said, "This dessert is a revelation" - no doubt. I had no idea that cooking plum tomatoes in a caramel like syrup would really make more of a dessert than a vegetable tart which was what I was expecting. If you had blindfolded me, I would have guessed a fruit (I mean naturally sweet fruit)
The other reason I recommend this recipe is that I can see it would be a great idea for a statement at the end of a dinner or even as a tart at a bridal or baby shower. Its something to show-off your skills and if you follow the directions it really comes out well.
Tomato Tarte Tatin (Bon Appetit August 2010)
1 3/4 pounds plum tomatoes (8 large)
3 tbsp unsalted butter - room temp
3/4 cup sugar
1 tsp vanilla extract
1 sheet frozen puff pastry - thawed and corners cut off to make a very rough 9 to 10 inch round
Preheat oven to 425 degrees. 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. Repeat with remaining tomatoes. Peel tomatoes. Cut out cores, halve lengthwise, and remove seeds.
Spread butter over bottom of 9 1/2 inch ovenproof skillet. Sprinkle 3/4 cup of sugar over butter. Arrange tomato halvesrounded side down and close together in concentric circles in skillet to fill completely.
Place skillet over medium heat. Cook until sugar and butter are reduced to thickly bubbling deep amber syrup (about 1/4 inch deep in bottom of skillet), moving tomatoes occasionally to prevent burning about 25 minutes. Remove skillet from heat. Immediately drizzle vanilla over tomatoes and top with pastry round. Using knife, tuck in edges of pastry. Cut 2 or 3 small slits in pastry. Pace skillet in oven and bake tart until pastry is a deep golden brown about 24 minutes.
Cool tart in skillet 10 minutes. Cut around sides of skillet to loosen pastry. Place large platter over skillet. Using oven mitts as aid, hold skillet and platter firmly together and invert allowing tart to settle onto platter. Carefully lift off skillet. Rearrange any tomato halves that may have become dislodged.
Serve tart warm or at room temperature.