Caramelized tomato tart recipe

Published August 10, 2010 1:01AM (EDT)

Serves 4-6


  • 2 pounds plum tomatoes, cut lengthwise in half
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 3 tablespoons plus a pinch of granulated sugar
  • 3 tablesoons red wine vinegar
  • ¼ cup extra virgin olive oil
  • 2 cloves of garlic, finely minced
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 3 small red onions, thinly sliced
  • 4 tablespoons unsalted butter
  • 1 sheet frozen puff pastry, thawed
  • Garnishes: fresh thyme, chives or lavender and crème fraiche


  1. Preheat oven to 275 degrees.
  2. Sprinkle tomato halves with salt and pepper and set aside.
  3. Caramelize 3 tablespoons sugar in a cast iron skillet over medium heat. When caramelized, deglaze with vinegar. Combine well.
  4. Remove caramel and vinegar mixture from heat and add garlic, herbs and olive oil.
  5. Place prepared tomato halves face down into the sauce, and bake in the 275 degree oven for 2 hours, until skins are wrinkly. Set aside.
  6. Caramelize onions by cooking in a cast iron skillet over medium heat with a pinch of sugar and 2 tablespoons butter. When caramelized and tender, deglaze with 2 tablespoons of water.
  7. Increase oven temperature to 425 degrees.
  8. Grease a cast iron skillet with the remaining 2 tablespoons of butter.
  9. Top with cooked tomatoes, cut side up. Use a slotted spoon to drain excess liquid before placing in pan.
  10. Add a layer of caramelized onions.
  11. Top with a round of puff pastry and cut 3 slits to vent.
  12. Bake in 425 degree oven for 20-25 minutes, until golden.
  13. Cool in pan for 5 minutes.
  14. Place a plate on top of the pan and carefully invert, then remove skillet.
  15. Garnish with a sprig of fresh thyme or lavender, and add a dollop of crème fraiche.

By Linda Shiue

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