Truitt House Tomato Tarte Tatin (inspired by Julia Reed)
If ever there was a dish that will change your life, it’s this one. Julia Reed shared a similar recipe in her cookbook, Julia Reed’s South, which I’ve read cover to cover more times than I can count. If you haven’t read one of her cookbooks - you’re missing out. I’ve changed the recipe slightly to fit our taste. We cannot get enough of this tart here at the Truitt House and neither can our guests. It holds a regular place as its own course in our special summer menus, and I find myself craving it often. Ripe summer heirloom tomatoes pulled right from the kitchen garden are in heavy supply here at the Truitt House and this is my new favorite way to enjoy them.
Ingredients
3 tbsp extra virgin olive oil
2 cups cherry tomatoes, halved
2 garlic cloves, finely chopped
Kosher salt and freshly ground pepper
1 large onion, thinly sliced
2 tsp fennel seeds
2 tbsp unsalted butter
2 tbsp raw sugar
11/2 tsp balsamic vinegar
Leaves from 3 thyme sprig
3 large heirloom tomatoes, cut in ¼ inch slices
8 oz crumbled goat cheese
1 sheet frozen puff pastry
Directions
Preheat the oven to 275 degrees. Prepare a 9” round baking pan with olive oil and line the bottom with parchment paper.
Toss the cherry tomatoes with 1 tbsp of olive oil, garlic, a pinch of salt, and a few grinds of pepper. Roast the tomatoes for 40 minutes.
Sauté the onion and a pinch of salt in olive oil over medium-low heat until golden brown. Remove from heat.
When the tomatoes are done, remove them from the oven and increase heat to 400 degrees.
In a small skillet, toast the fennel seeds. Melt the butter and stir in the sugar and vinegar. Remove the fennel mixture and spread over the bottom of the baking pan. Scatter in thyme and oregano leaves, then add the tomato slices in a tight layer. Season with salt and pepper and fill in any gaps with cherry tomatoes.Top with sautéed onions and then cover evenly with the goat cheese.
Cut a round of puff pastry 1 inch larger that’s the diameter of the pan. Place over the tart filling, tucking the edges into the pan. Bake for 30 minutes then lower the oven temperature to 350 degrees and bake for another 20 minutes until the pastry is completely cooked through.
Cool for 10 minutes and invert onto a serving plate. Serve warm.
