So last week I showed you how to preserve tomatoes in their own precious juices (okay, really, the precious juices of olives, but that’s not as dramatic.)
And now you get to see the wonder of what I did with them. You should go out and do it too. Right now, after you finish reading this post. Because the tomatoes aren’t going to be this good again. In fact, it’s mid-September. It might ALREADY BE TOO LATE. Hold onto this recipe though, and be ready for next year, because I promise that you won’t be disappointed. This is a tomato tarte tatin – an upside down fruit tart traditionally made with apples in which caramelize the fruit in sugar and butter. Barbara Lynch twists the concept into a savory dish using tomatoes – and what a dish it is!
So you’ve already made your tomatoes en confit.
Next, you’re going to caramelize some onions:
Those guys are just getting started. We’re going to really caramelize them. So that doesn’t mean throw them in a pan and blast them with high heat until they’re burnt and terrible.
It means we will be patient. We will cook them slowly. Gently. And 45 minutes to an hour later, we will have the softest, sweetest, lightly browned onions imaginable.
Now you can either keep going, or save those for a day or two until you’re ready, because there’s a bit of work left.
Ready? Okay. Mix those onions up with some Dijon mustard and some basil – preferably basil from your garden – that you chopped up. Mix it good! Sadly, I seem to have neglected to photograph this, but it looks like you’d imagine.
Grab your tomatoes, some tart pans, and some frozen puff pastry. (I know, I know, but you won’t ALWAYS have the kind of time to make your own puff pastry, will you?)Use the tart pan to cut the appropriate sized puff pastry circles. Let that hang in the fridge while you work.
Get out your puff pastry circles, and put them on top of it all. Whip up some egg and brush it on.
Now you get to be artsy! Get some more basil leaves, and fry them for a few seconds on either side. Be careful, because they will spit a bit. Grab some marscarpone and just dab some in the middle of your tarts. Garnish with your fried basil leaves.
How’s that for glory? Serve them immediately, they deserve to be eaten hot. They will be sweet and savory, buttery and delicious, a perfect encapsulation of the end of summer.