|Heirloom tomatoes, zucchini and olives on a puff pastry crust.|
It wasn’t until a summer spent in India that I tasted a real tomato. I had been a self-proclaimed raw tomato hater for all of my 12 years, but suddenly I was asking for them every morning, sliced on buttered toast. Glittering juicy red, sprinkled with course salt and pepper, these were like no tomatoes I’d ever tasted- bursting with dark sweetness, they tasted tart and earthy and full of vivid flavor.
I thought that I disliked raw tomatoes, but that was just because I had never tasted one- not really. Sure, they sold “tomatoes” at my mom’s grocery store just like they did at yours. In fact exactly like the ones at yours, where every tomato on every shelf is the same size and weight and shape and color. Each looks just as you imagined a perfect tomato should, and yet… there is something terribly wrong here. It looks like a tomato and feels like a tomato, but what exactly does it taste like? The sad answer is: not much.
So what is a true tomato lover to do?
Be patient and wait- for tomato season, when the sun-ripened beauties come into the markets by the truckload and I can sort through bins and baskets and barrels of tomatoes of every shape, size and color I could imagine, and some I would never have come up with. I purchased a box of mixed heirloom varieties and went straight home to put together this delight, a Tomato Tarte Tartin.
oh so cute!
Flour a clean surface and carefully unfold the dough- dust flour on any sticky spots. With puff pastry, the point is to keep it as cold as possible, so work quickly to roll out the dough a bit.
Let it rest on a sheet in the fridge for ten minutes, then use a sharp knife to cut a circle big enough for your pan. Keep the cut dough in the fridge until you are ready to use it.
Tomato Tarte Tatin
Zucchini, olives, garlic, bacon, capers, thyme, basil, salt, pepper
1 T sugar
1 T butter
1 circle puff pastry dough, chilled
1. Start with a cast iron or heavy bottomed pan that can go into the oven, heated to 400° F. Cook some sliced bacon until it is crispy, then remove it from the pan. Pour off half the grease to use for later.2. Cook chopped garlic, then toss in sliced zucchini. Spread out the pieces so that they are all touching the surface of the hot pan- try to get color on both sides. Throw in olives, capers, herbs, bacon bits, etc into the pan and cook together.
3. Remove the mixture from the pan, then return to medium-high heat with a pat of butter and the reserved bacon grease if you have it. Sprinkle the sugar and cook it until it dissolves and starts to brown. Place the tomatoes sliced-side down into the caramel- and watch out for splattering!4. Turn the heat down low and cook for 5-7 mins, until they soften and get some color on one side. For the prettiest end result, try not to move them- but don’t worry if you do, the tart will still taste great as long as you remember the salt.
5. Add the other goodies back to the pan and remove from the flame.
6. Place the pre-cut circle of puff dough over the mixture and slice a few short slits across the middle. Slide the pan into the oven and bake at 400° F for 25-35 minutes, until the pastry has puffed and is baked all the way through.
Unbaked puff dough is terrible, so don’t pull it out of the oven too soon. The crust should be golden brown and flaky and stiff all the way through- if the top is getting too dark, cover it with a sheet of foil and continue baking.
A fairly simple and versatile preparation, and the result? Well, you tell me.
Seriously, this thing is so gorgeous I want to laugh, and so delicious I want to cry. And I know I have to save some for PJ, but somehow half of it is already gone… Ok more than half.