Tomato Tarte Tartin

By ltrodrigu

Ingredients

• 2 cups cherry tomatoes, halved
• 3 tablespoons olive oil
• 2 cloves garlic, finely chopped
• Salt
• freshly ground black pepper
• 1 large onion, thinly sliced
• 2 teaspoons fennel seed
• 2 tablespoons butter
• 2 tablespoons raw sugar
• 1 teaspoon balsamic vinegar
• Leaves from 3 sprigs thyme
• Leaves from 1 sprig oregano
• 3 large heirloom tomatoes, sliced
• 8 ounces crumbled goat cheese
• 1 sheet frozen puff pastry, thawed

Details

Servings 4
Adapted from online.wsj.com

Preparation

Step 1

Preheat oven to 275 degrees. Toss cherry tomatoes with 1 tablespoon oil, garlic, a pinch of salt and pepper to taste. Place tomatoes cut-side down on a baking sheet and roast 40 minutes. Meanwhile, heat remaining oil in a sauté pan over low heat. Add onions and a pinch of salt and cook until golden brown, 10 minutes. Remove from heat. When tomatoes are done, remove from oven and increase heat to 400 degrees.

Brush a 9-inch round baking pan with oil and line with a circle of parchment paper. In a small skillet over medium-low heat, toast fennel seeds, shaking skillet, until fragrant, 1 minute. Add butter to skillet. Once melted, stir in sugar and vinegar. Remove from heat. Spread fennel seeds and herb leaves over bottom of baking pan. Next, lay in tomato slices in a single, closely packed layer. Season with salt and pepper. Add roasted cherry tomatoes, pressing to fill in any gaps. Add onions and top with goat cheese.

Using edge of baking pan as a guide, cut a round of puff pastry 1 inch larger than diameter of pan. Lay pastry over tart filling and gently tuck edges into pan. Bake 30 minutes. Decrease heat to 350 degrees and bake until pastry is cooked through, 20 minutes more.

Remove tart from oven and let rest 3 minutes. Place an inverted plate over top of the pan and carefully flip over. Remove pan and serve immediately.