Caramelized Tomato Tarte Tatin

Page: www.nytimes.com/2008/09/17/dining/17arex.html

| Course Type: Appetizers

(1 review)

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Tags: tomatoes tart CSA

Recipe Reviews

Sweet and savory, gooey and crunchy, and tomatolicious.

Probably too sweet for the main event of dinner (although that is how I served it), but it would be a knock-out appetizer. Red onions are carmelized (recipe calls for 3, I used 2, and it was almost too many). My biggest problem was that the only puff pastry at the store was not the right shape. It was a square too small for my pan. I used my Lodge cast iron frying pan (11 inches). I used a combination of current tomatoes and grape tomatoes, both freshly picked from my garden.

This was really beautiful, and delicious. I forgot to add the thyme (darn it), and will make it again, trying to remember to add it.

I was skeptical about this coming out of the pan, but it worked really well!

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