Cherry Tomato Tarte Tatin on Pâte Brisée

Cherry Tomato Tarte Tatin on Pâte Brisée

Ingredients:

For the Pâte Brisée:

  • 1 1/4 cup AP Flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 cup unsalted butter, chilled and cut into small pieces
  • 1/4 c ice water

For the Vegetables:

  • 1 pint cherry tomatoes
  • 1 Tbsp Butter

For the Balsamic Vinegar Caramel:

  • 1 sheet of parchment paper
  • ½ cup sugar
  • ½ cup Balsamic vinegar
  • 1 Tbsp Butter 
  • ½ pack chopped mixed micro herbs

 

Directions:

For the Pâte Brisée:

  • In the bowl of a food processor (or by hand) combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds. With the machine  running, add ice water in a slow, steady stream through the feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
  • Form into a ball and flatten into a disc. Wrap in plastic. Transfer to the refrigerator and chill for at least 1 hour before sheeting. Dough may be stored, frozen, up to 1 month.

TO BEGIN:

  • Preheat oven to 400°. 

FOR THE TOMATOES:

  • Preheat a sauté pan to high heat. Add the tomatoes and let them blister and dance in the pan for a minute or so. Adjust the tomatoes by gently sliding them forward and backward, side to side.
  • When the tomatoes start to split, add the butter and shake vigorously to coat. Allow the butter to brown and quickly remove the tomatoes from the pan.

FOR THE GASTRIQUE:

  • Cut a cartouche from parchment paper to fit the bottom of your pie pan or cast iron pan. 
  • Combine the sugar, 2 Tablespoons of water, and the balsamic vinegar to the sauté pan and cook over medium-high heat, stirring occasionally, until the caramel is amber-colored (345-348ºf), 5–7 minutes. Remove from heat and a pinch of salt and the butter. Stir gently to combine. Transfer the gastrique to a microwave safe bowl.
  • Wash your pan and prepare the bottom and sides with a brush of olive oil or butter. Add the parchment cartouche. Press flat to the bottom. Microwave the caramel if needed for a minute and pour onto the parchment; tilt and rotate pan to evenly to coat the bottom. Use the back of a spoon to assist if necessary. Scatter the chopped herbs over top.

FOR ASSEMBLY:

  • Arrange the tomatoes snugly in a single layer on top of the caramel. Fill in any negative space. 
  • Roll out dough on a lightly floured surface to ⅛ inch thick and 10” round. You will have some trim bake this separately. Drape the dough over the tomatoes, tucking the edges into the pan. Dock the  dough all over with a fork. Bake until the crust looks dry and golden brown 20-30 minutes. 
  • Let tart cool 5 minutes before inverting carefully onto a large plate. Cut into 4 or 8 slices. Serve with dukes mayo or sour cream or crème fraiche with chives. 

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