Tomato Tartin - perfect summer fare. Simply delicious!

T

traca

Well-known member
I made this tonight and all I can say is WOW. Note: I needed 1 3/4 pounds of tomatoes, not the recommended 2 pounds.

I sprinkled in a bit of olive tapenade (purchased from the olive bar), but honestly, it doesn't need it. That crust? Normally I'm not wild about crust, but this was lovely.

I really like the overall concept of this dish and it opens up to many possibilities, sweet and savory. I can't wait to try swapping the tomatoes for mushrooms. As it is, I'll be making the original recipe again later this week. smileys/smile.gif

http://www.designsponge.com/2013/08/in-the-kitchen-with-whip-clicks-tomato-tartin.html#more-182328

 
Yum - I need to make this! Please report on other veg if you try.

 
question, if you made this the day before serving, would you leave it in the pan and flip it over

the next day before serving? It says it gets even better after sitting a few days, so I'm thinking this might be a better choice to make for bookclub potluck---something I could make the night before and serve room temp.

 
I made it last night, flipped, but fell asleep w/out wrapping leftovers. It was fine

this morning. The crust was still amazing. Perhaps the magic is...unlike pie, it doesn't really get bathed in liquid (b/c it sits on top).

My only concern about leaving the tart in the pan overnight is getting it out. You may need to warm it up a tad. I'd be inclined to flip it on to your serving dish and transport it that way. BTW, it was excellent...maybe even preferred at room temp.

I went into the kitchen to shave off yet another piece...and realized I already finished the darn thing! Will be making it again soon. Maybe tonight. smileys/smile.gif

 
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