Caramelized Tomato Tarte
Ingredients
2 pints cherry tomatoes
1 sheet puff pastry from frozen packaged puff pastry
1 large shallot, finely diced
3 tablespoons butter
1 1/2 teaspoons salt
1 teaspoon pepper
1/4 cup sugar
3 tablespoons water
1 tablespoon sherry vinegar
Fresh oregano
1/4 cup goat cheese
Instructions:
In a 9 inch skillet, add 3 tablespoons of butter and turn to medium heat.
Add the shallot and 1/2 teaspoon salt to the saucepan and cook on medium heat for about 7-8 minutes or until shallots have started to caramelize.
Add the cherry tomatoes to a large bowl and then pour the butter and shallot mix over the tomatoes. Season the tomatoes with the remaining 1 teaspoon of salt and 1 teaspoon of pepper. Coat the tomatoes in the butter sauce and set aside.
Using a paper towel, wipe the 9 inch saucepan clean. It doesn’t have to be spotless but all shallot residue should be gone!
Then add 1/4 cup sugar and3 tablespoons of water to the saucepan. DO NOT STIR!
Swirl the water and sugar together in a clockwise motion over medium heat until it turns into a light amber color. This process takes about 5-7 minutes.
Then gently add the sherry and continue to swirl until incorporated.
Turn the heat off and then pour the tomatoes into the pan. Do not mix the tomatoes in the pan. Try to make sure that each cherry tomatoes is touch some part of the pan in a single layer.
Then cover the tomatoes in the pan with the puff pastry. It should fully cover the tomatoes.
Cut the puff pastry to the sam size of the pan and tuck the sides in between the tomatoes and the pan. Kind of like your tucking in your tomatoes into their bed!
Bake at 425º for 30 minutes.
It should be golden brown on top! Take it out of the oven to cool for 5 minutes before inverting the tart onto a flat plate.
Top with fresh goat cheese and oregano and serve immediately!
Enjoy!
With love + salt,
Em
