Tomato Tarte Tatin
Looking for a way to "dress up" your greenhouse tomatoes?
1/4 Cup sugar
2 Tsp white wine vinegar
2 Tbsp unsalted butter
6 Ontario greenhouse tomatoes, cored, halved lengthwise
Salt and pepper
On a well-floured surface, roll out the pastry and cut to fit into a 10” oven-proof skillet. Place pastry dough on a plate and chill until ready to use.
Place the 10” oven-proof skillet over medium high heat and sprinkle sugar into it, shaking the skillet to distribute the sugar evenly. As sugar begins to brown, shake skillet constantly. When sugar is quite dark, remove from heat and carefully add vinegar. Add 2 tsp water and return to medium heat. Whisk in butter a bit at a time. Season with salt and pepper. Place tomatoes cut side up in the skillet. Cook for 1 minute. Roast in a 425 F oven for 10 minutes.
Carefully place chilled pastry on top of hot tomatoes. Tuck edges down inside of skillet. Bake for 15-20 minutes. Let cool for 5 minutes before carefully inverting onto a plate. Slice into wedges and top with parmesan cheese.
