Tomato Tarte Tatin

By Good Housekeeping, Good Housekeeping

Published January 03, 2017

Summer is the season for vine ripened tomatoes. (Anna Williams)

The Mediterranean diet wins a gold star for health. Research confirms its power to fight heart disease, help control diabetes and possibly prevent cancer. And this heart-healthy tomato tarte makes an elegant brunch presentation.

Cook Time:35 min

Prep Time:25 min

Total Time:1 hours

Servings: 6

Ingredients:

All-purpose flour

1 sheet frozen puff pastry (half 17.3-oz. package), thawed

1 Tbsp. olive oil 1 medium onion, chopped

1 large yellow bell pepper, chopped

Salt and pepper

1 tsp. fresh thyme leaves, chopped

2 Tbsp. butter (no substitutions)

2 Tbsp. sugar

1 ½ lb. firm, ripe plum tomatoes (about 7), halved lengthwise and seeded

3 oz. goat cheese, crumbled

8 small fresh basil leaves

Preparation:

Preheat oven to 400°F.

On lightly floured surface, with floured rolling pin, roll pastry into 12-inch square; cut into 12-inch round. Place on waxed paper–lined baking sheet; refrigerate.

In 12-inch heavy ovenproof skillet on medium, heat oil. Add onion, bell pepper, ⅛ teaspoon salt, and ⅛ teaspoon freshly ground black pepper. Cook 6 minutes, or just until tender, stirring. Stir in thyme; cook 1 minute. Transfer to bowl.

To same pan, add butter and sugar; cook 1 to 2 minutes, or until both melt, stirring. Add tomatoes, cut sides down, in single layer; cover, cook 2 minutes, then uncover. Cook 3 to 4 minutes, or until most of the liquid has reduced and thickened, swirling pan frequently. Turn tomatoes over; sprinkle with ¼ teaspoon salt and ⅛ teaspoon pepper. Cook 2 minutes, or until softened and most of the liquid has evaporated, swirling pan frequently. (Any remaining liquid should be thick and glossy.)

Remove pan from heat. Sprinkle onion mixture over and between tomatoes. Carefully invert dough (still on waxed paper) onto mixture in pan; discard paper. Cut 6 small slits in top of dough. Bake 30 to 35 minutes, or until crust is dark golden brown. Cool in pan on wire rack 10 minutes.

To unmold, place platter over top of tart. Quickly and carefully turn platter with skillet upside down to invert tart; remove skillet. Sprinkle tart with ⅛ teaspoon salt, goat cheese, and basil. Serve immediately.

URL

https://www.foxnews.com/food-drink/tomato-tarte-tatin