The July and August issues of Bon Appetit are favorites because there’s always a gorgeous fruit dessert on the cover followed by enticing recipes inside. The August 2010 issue featured a Tarte Tatin using not the traditional apple, but rather the love apple — the tomato.
|Tomato Tarte Tatin|
When you see how the tomatoes taste after they are softened and glazed with caramel, you might be inspired to create other tomato desserts.
By all means, use a home-made puff pastry if you are so inclined. It’ll certainly taste better, and you will feel very happy with yourself for having made it. But if it’s hot where you are, a warm house is not always fun for making pastry. Make life easier and head to the supermarket.
Tomato Tarte Tatin
from Bon Appetit 2010
About 8 large plum tomatoes (blanched, then peeled)
3 T unsalted butter, room temperature
3/4 c sugar
1 t vanilla extract
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed, corners cut off to make a 9- to 10-inch round
Lightly sweetened whipped cream
Preheat oven to 425 degrees. Blanch tomatoes, put in an ice water bath, then peel. Cut out cores, halve lengthwise, and remove seeds.
Spread butter over bottom of an ovenproof skillet measuring about 9 1/2-in-diameter with 2- to 3-in-deep sides. Sprinkle 3/4 c sugar over butter. Arrange tomato halves, rounded side down and close together, in concentric circles in skillet to fill completely.