Sunday, July 19, 2009

Tomato Tarte Tatin: This tomato pie kills it!

Tomato season means tomato pie. In this case, a repeat of a visually stunning NYT recipe with which I fell in love last year.

I made this yesterday for a family dinner party, and it was wholly devoured by vegetarians and carnivores alike! (After dinner, JJH, my cousin Emily, and I scavenged scraps from the near-empty serving plate like ravenous tomato vultures.)

Presenting yet again:

Caramelized Tomato Tarte Tatin!

Click here to see my original post, with recipe and cooking notes, from a September 2008 edition of The Yum Diary!

It's a fairly easy recipe, 90 minutes front to back, piled with:
-summersweet cherry tomatoes
-salty kalamata olives
-fresh thyme
-and caramelized vidalia onions
-on a buttery, puff pastry upside-down crust.

Frozen, prepackaged puff pastry is the key!








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photo: TB

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