My Caramelized Tomato Tart Will Convert You Into a Tomatoes for Dessert Person
This very unexpected dish is a “wow” statement for your next dinner party. I’ve had people ask me years later about my "tomato dessert thing." It’s definitely memorable.
It’s sweet but you also taste the fresh tomato flavor and a hint of thyme (I sometimes use a sprinkle of dried lavender too), so it’s fresh and a bit savory at the same time. The Caramelized Tomato Tart recipe would be a wonderful light dessert with a spoonful of cream on top, or a side to a beautiful cheese board and a glass of wine in the afternoon.
Related: 28 Best Fresh Tomato Recipes
The key to this dish is literally not moving or touching the tomatoes as they cook upside down, just only a teeny bit to make sure they aren’t getting too brown. I made this tart several times, burning it on the first go around, before I learned that they don’t need to get brown to get caramelized. Golden and caramel colored is perfect. You can watch the sugar change as it cooks (keep a close eye).
It is tomato season and although you mostly want to be eating them fresh and unaltered to really taste them at their finest, I couldn’t help but introduce another option. Now you get to choose if it’s going to be the crowning glory at your next gathering or simply a savory pastry you pair with a chilled white wine for a snack.
Related: Heirloom Cherry Tomato Tart
How To Make the Caramelized Tomato Tart
Ragan Wallake Kitchenette
1. Preheat oven to 425°F and make sure the pastry dough is thawed out.
2. Bring a pot of water to a boil and also prepare an ice bath in a separate bowl.
3. Make a shallow crisscross cut in the bottom of each tomato with a paring knife. Drop into boiling water for about 30 seconds to one minute, until you see the skins begin to peel back.
Ragan Wallake Kitchenette
4. Remove with a slotted spoon and transfer immediately to the ice bath. Repeat with all tomatoes, then peel off the skins, cut in half and remove the core and seeds.
5. Spread the room temperature butter all over the bottom of a 9” saucepan. Sprinkle the sugar and the fresh herbs over the top.
6. Gently lay the tomato halves over the sugar, outsides facing down, in circles around the pan, pressing down slightly once all are in place.
Ragan Wallake Kitchenette
7. Place the pan over low-medium heat and cook slowly until sugars and juice have begun to look like a caramel-colored syrup, about 30 minutes. It shouldn’t be too liquidy.
8. Gently move the tomatoes around so they aren’t sticking. Drizzle the vanilla over the tomatoes.
9. Place the pastry dough over the top, trimming the corners to fit the pan. Cut 2-4 slits in the top.
10. Slide into the oven for about 20 minutes, until dough is golden brown.
11. Remove from oven and let cool for about 10 minutes. Loosen around the edges again to prevent sticking, then place a board or serving plate over the pan and carefully flip over, letting the tart release fully from the pan before removing.
12. Slice and serve! You may add some light whipped cream or crème fraiche, or just enjoy without! I like mine paired with a cheese board.
Ragan Wallake Kitchenette
Related: 12 Deliciously Beautiful Tart Recipes
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Caramelized Tomato Tart
Ingredients
7-8 large Roma tomatoes
3 tbs unsalted butter, room temperature
? cup sugar
1 tsp fresh thyme leaves (you can use lavender or another herb of your choice)
1 tsp vanilla extract
1 sheet frozen puff pastry, thawed
1. Preheat oven to 425°F and make sure the pastry dough is thawed out.
2. Bring a pot of water to a boil and also prepare an ice bath in a separate bowl.
3. Make a shallow crisscross cut in the bottom of each tomato with a paring knife. Drop into boiling water for about 30 seconds to one minute, until you see the skins begin to peel back.
4. Remove with a slotted spoon and transfer immediately to the ice bath. Repeat with all tomatoes, then peel off the skins, cut in half and remove the core and seeds.
5. Spread the room temperature butter all over the bottom of a 9” saucepan. Sprinkle the sugar and the fresh herbs over the top.
6. Gently lay the tomato halves over the sugar, outsides facing down, in circles around the pan, pressing down slightly once all are in place.
7. Place the pan over low-medium heat and cook slowly until sugars and juice have begun to look like a caramel-colored syrup, about 30 minutes. It shouldn’t be too liquidy.
8. Gently move the tomatoes around so they aren’t sticking. Drizzle the vanilla over the tomatoes.
9. Place the pastry dough over the top, trimming the corners to fit the pan. Cut 2-4 slits in the top.
10. Slide into the oven for about 20 minutes, until dough is golden brown.
11. Remove from oven and let cool for about 10 minutes. Loosen around the edges again to prevent sticking, then place a board or serving plate over the pan and carefully flip over, letting the tart release fully from the pan before removing.
12. Slice and serve! You may add some light whipped cream or crème fraiche, or just enjoy without! I like mine paired with a cheese board.
