Need help finding a tomato recipe: here is what I remember

M

marilynfl

Moderator
All of the keynotes below are suspect but it's what I seem to recall (this is a REALLY GOOD pie/tart that I had made several times)

1. It was before I moved to NC, so pre-2017.
2. It uses PLUM tomatoes...around 1.5 - 2 pounds
2a. Possibly fresh thyme leaves
3. It is baked in a pie dish
4. The tomatoes are halved then gutted of wet seeds, cut-side upright to fill the pie dish, drizzled with oil and baked.
5. Then a crust is rolled out, placed over the roasted tomatoes and baked again.
6. To serve, the pie dish is inverted >> crust now on bottom and curved outer sides of tomatoes on top.
7. It's basically a tarte tatin >> however I don't know if the word "tomato pie" is used or "tarte."
8. I think Traca originally posted it, but I also think her post included the LINK to a website that detailed the recipe step by step with photos.
8a. This website was 2 women (French, I think)...one was a designer and the other was, I have no clue. The name of the website was 2 words, possibly with a + sign between them.

It is a very simple pie/tarte. Not filled with lots of cheese or mayo or heavy crust. Just enough roasted tomato and crisp pastry to make a lovely appetizer with wine...or light dinner with a salad.

Thank you.
 
marilynfl said:
All of the keynotes below are suspect but it's what I seem to recall (this is a REALLY GOOD pie/tart that I had made several times)

1. It was before I moved to NC, so pre-2017.
2. It uses PLUM tomatoes...around 1.5 - 2 pounds
2a. Possibly fresh thyme leaves
3. It is baked in a pie dish
4. The tomatoes are halved then gutted of wet seeds, cut-side upright to fill the pie dish, drizzled with oil and baked.
5. Then a crust is rolled out, placed over the roasted tomatoes and baked again.
6. To serve, the pie dish is inverted >> crust now on bottom and curved outer sides of tomatoes on top.
7. It's basically a tarte tatin >> however I don't know if the word "tomato pie" is used or "tarte."
8. I think Traca originally posted it, but I also think her post included the LINK to a website that detailed the recipe step by step with photos.
8a. This website was 2 women (French, I think)...one was a designer and the other was, I have no clue. The name of the website was 2 words, possibly with a + sign between them.

It is a very simple pie/tarte. Not filled with lots of cheese or mayo or heavy crust. Just enough roasted tomato and crisp pastry to make a lovely appetizer with wine...or light dinner with a salad.

Thank you.
Click to expand...
Marilyn, Trying to find the recipe, however, have a look at this

you could make this in a pie plate.....will continue looking

I found Traca's website....perhaps you can contact her if we cannot find the recipe......https://seattletallpoppy.blogspot.com/2008/?m=0
 
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marilynfl said:
All of the keynotes below are suspect but it's what I seem to recall (this is a REALLY GOOD pie/tart that I had made several times)

1. It was before I moved to NC, so pre-2017.
2. It uses PLUM tomatoes...around 1.5 - 2 pounds
2a. Possibly fresh thyme leaves
3. It is baked in a pie dish
4. The tomatoes are halved then gutted of wet seeds, cut-side upright to fill the pie dish, drizzled with oil and baked.
5. Then a crust is rolled out, placed over the roasted tomatoes and baked again.
6. To serve, the pie dish is inverted >> crust now on bottom and curved outer sides of tomatoes on top.
7. It's basically a tarte tatin >> however I don't know if the word "tomato pie" is used or "tarte."
8. I think Traca originally posted it, but I also think her post included the LINK to a website that detailed the recipe step by step with photos.
8a. This website was 2 women (French, I think)...one was a designer and the other was, I have no clue. The name of the website was 2 words, possibly with a + sign between them.

It is a very simple pie/tarte. Not filled with lots of cheese or mayo or heavy crust. Just enough roasted tomato and crisp pastry to make a lovely appetizer with wine...or light dinner with a salad.

Thank you.
Click to expand...

Need help finding old recipe for upside down plum tomato tart. I think Traca posted

the link...it was two women (one is a photographer)... You bake plum tomato halves first, then add the crust, bake then flip it when finished. I can't find it with those constraints, so I may be wrong about Traca.
recipeswap.org recipeswap.org
 
Paul said:

Need help finding old recipe for upside down plum tomato tart. I think Traca posted

the link...it was two women (one is a photographer)... You bake plum tomato halves first, then add the crust, bake then flip it when finished. I can't find it with those constraints, so I may be wrong about Traca.
recipeswap.org recipeswap.org
Click to expand...
YES!! This is it! I swear I am going to print this sucker out and staple it to my forehead.
Did you see the title of that other post? It's the EXACT SAME REQUEST. And I don't even have COVID to blame it on this time.
Thanks Paul and Gay! I'm going to make this for my Master Gardener class (I'm an intern and just learning) on the 29th.
 
So glad you found it so I won't spend the night looking for it. We still have some good and accessible tomatoes here so want to try this carmelized process. Sounds good. I tend to use Swiss cheese and onions as a barrier for the crust but upside down sounds better. Next week for sure. Thanks all.
 
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marilynfl said:
All of the keynotes below are suspect but it's what I seem to recall (this is a REALLY GOOD pie/tart that I had made several times)

1. It was before I moved to NC, so pre-2017.
2. It uses PLUM tomatoes...around 1.5 - 2 pounds
2a. Possibly fresh thyme leaves
3. It is baked in a pie dish
4. The tomatoes are halved then gutted of wet seeds, cut-side upright to fill the pie dish, drizzled with oil and baked.
5. Then a crust is rolled out, placed over the roasted tomatoes and baked again.
6. To serve, the pie dish is inverted >> crust now on bottom and curved outer sides of tomatoes on top.
7. It's basically a tarte tatin >> however I don't know if the word "tomato pie" is used or "tarte."
8. I think Traca originally posted it, but I also think her post included the LINK to a website that detailed the recipe step by step with photos.
8a. This website was 2 women (French, I think)...one was a designer and the other was, I have no clue. The name of the website was 2 words, possibly with a + sign between them.

It is a very simple pie/tarte. Not filled with lots of cheese or mayo or heavy crust. Just enough roasted tomato and crisp pastry to make a lovely appetizer with wine...or light dinner with a salad.

Thank you.
Click to expand...

marilynfl said:
All of the keynotes below are suspect but it's what I seem to recall (this is a REALLY GOOD pie/tart that I had made several times)

1. It was before I moved to NC, so pre-2017.
2. It uses PLUM tomatoes...around 1.5 - 2 pounds
2a. Possibly fresh thyme leaves
3. It is baked in a pie dish
4. The tomatoes are halved then gutted of wet seeds, cut-side upright to fill the pie dish, drizzled with oil and baked.
5. Then a crust is rolled out, placed over the roasted tomatoes and baked again.
6. To serve, the pie dish is inverted >> crust now on bottom and curved outer sides of tomatoes on top.
7. It's basically a tarte tatin >> however I don't know if the word "tomato pie" is used or "tarte."
8. I think Traca originally posted it, but I also think her post included the LINK to a website that detailed the recipe step by step with photos.
8a. This website was 2 women (French, I think)...one was a designer and the other was, I have no clue. The name of the website was 2 words, possibly with a + sign between them.

It is a very simple pie/tarte. Not filled with lots of cheese or mayo or heavy crust. Just enough roasted tomato and crisp pastry to make a lovely appetizer with wine...or light dinner with a salad.

Thank you.
Click to expand...
Marilyn, So glad that Paul was able to find your recipe....I found a good recipe from The Boston Globe, it looks amazing.....found the authors website also.....have a look.....

Tomato Tarte Tatin Recipe | La Tartine Gourmande

Tomato Tarte Tatin Recipe Maybe I should call this recipe the 3 Ts: Tomato Tarte Tatin. A tarte tatin is a very French business. And a tomato tarte tatin
www.latartinegourmande.com
Here is the recipe from The Boston Globe
 
Last edited by a moderator:
marilynfl said:
YES!! This is it! I swear I am going to print this sucker out and staple it to my forehead.
Did you see the title of that other post? It's the EXACT SAME REQUEST. And I don't even have COVID to blame it on this time.
Thanks Paul and Gay! I'm going to make this for my Master Gardener class (I'm an intern and just learning) on the 29th.
Click to expand...
Thanks
 
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