Savory Tomato Tarte Tatin

I love going to the market now and eyeing all the colorful produce from farmers’ gardens. Tomatoes, for me, are the star, and they are now at their peak. I had to try this recipe. It’s for a savory tart and comes from Connexion, an English language newspaper for expats in France. I made it for myself and devoured every morsel — not all at once however. It kept well in the frig. I will definitely make again and be generous next time, sharing with a friend or friends.

I have another Tomato Tarte Tatin, a sweet version, posted under ” Desserts”. These days you can’t have too many tomatoes. Try them both.

The recipe can serve six. You can save yourself a bit of work by selecting small tomatoes instead of the tiniest.

750 grams (1.6 lbs.) small tomatoes, cut in half crosswise.

Salt and black pepper

1 tablespoon Herbes de Provence

1 teaspoon garlic powder

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1 sheet frozen puff pastry (thawed)

fresh thyme leaves for garnishing (optional)

Preheat oven to 180 C or 350 F. Season cut side of tomato halves with salt and pepper, then sprinkle with Herbs de Provence and garlic powder.

In a large skillet, heat oil on medium heat. Carefully place tomatoes in skillet, cut sides down, and sear for about 2 minutes, or until they begin to caramelize. Pour the balsamic vinegar over the tomatoes and let it reduce over medium-low heat for 5 to 20 minutes, ensuring that it thickens slightly without moving the tomatoes.

Transfer the tomatoes to an 11-inch (28 cm) tart pan, placing them cut sides up and packing them tightly. Pour any remaining juices from the skillet over the tomatoes.

This vendor’s garden tomatoes are perfect.

Cover the tomatoes with the puff pastry, tucking the edges in to securely encase the filling. Gently prick the dough with a fork to let the air escape during baking. Bake for about 35 minutes, or until puff pastry is golded brown. Carefully remove the tart from the oven, then run a knife alongside the edges of the tarte pan to release the puff pastry. Place a plate over the top of tart, then swiftly invert the pan to flip the tart onto the plate. Serve warm garnished with thyme leaves if using .

For added pizazz sprinkle with crumbled fresh goat or feta cheese. I had neither, but did add a slice of Camembert di Bufala on the side.