Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Yield 4 servings

Ingredients

  • 3 cups Tomatoes chopped (ripe)
  • 2 tbsp Extra Virgin Olive Oil
  • 2 tsp Thyme fresh and chopped
  • 2 cloves Garlic minced
  • 1/4 tsp Each salt and Fresh Ground Pepper
  • 2 tbsp White Balsamic Vinegar
  • 1 sheet Butter Puff Pastry

Instructions

  • In a 9 inch (23 cm) round cake pan combine tomatoes, oil, thyme, garlic, salt and pepper. Roast in 425 F (220 C) oven for about 30 minutes or until tender and starting to become golden. Stir in vinegar and let cool slightly.
  • Unroll puff pastry and lay over top of tomatoes, trimming to fit pan as necessary. Return to oven for about 20 minutes or until golden and puffed. Let cool in pan for about 10 minutes before turning out onto large plate to serve.
Nutrition Facts
Tomato Tarte Tatin
Amount per Serving
Calories
80
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
0.5
g
3
%
Sodium
 
125
mg
5
%
Carbohydrates
 
6
g
2
%
Fiber
 
1
g
4
%
Sugar
 
4
g
4
%
Protein
 
1
g
2
%
Vitamin A
 
1000
IU
20
%
Vitamin C
 
20.6
mg
25
%
Calcium
 
20
mg
2
%
Iron
 
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Tip: For more pastry and less tomatoes simply reduce chopped tomatoes to 2 cups (500 mL).
Recipe developed by Emily Richards

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