One of my favorite desserts is the classic Tarte Tatin, a delicious upside-down apple pie originated in France in the 1880’s. I made it quite a few times before my blogging days, and often tell myself that I should bake one “for the blog.” You know, I am unselfish that way. But after reading a cooking forum in which people raved about a savory version of the classic, I had to make it. Roasted tomatoes with a touch of herbs and cheese are covered with a buttery dough, baked, and inverted on a platter for a stunning presentation… If some tomatoes  stick to the pan, no need to use crass language, gently scoop them out and coach them into the original position. After all, it is supposed to be rustic, so small boo-boos are forgiven…

Tomato Tatin
(adapted from Whip +  Click)

for the dough:
205 grams (1+1/3 cup) flour
1/2 teaspoon sea salt
118 grams (8 tablespoons) chilled butter, cut into cubes
1 egg

for the filling:
940 grams (2 pounds) plum tomatoes
olive oil
Herbes de Provence to taste
sea salt and pepper to taste
1 large leek, washed and thinly sliced
grated Parmigiano cheese

Make the dough: Sift the flour into a bowl. Add salt and cubed butter and work into the flour with your fingers until the butter pieces are no bigger than lentil size. Add the egg and mix until just combined. If it is too dry, add cold water one teaspoon at a time. Chill for 30 minutes.

Prepare the leeks. By sautéing the slices in a little olive oil, season with salt and pepper. Cook it in a very low heat, stirring often until golden brown. Reserve.

Heat the oven at 350 F. Cut tomatoes in half, core and remove the seeds. Coat the bottom of a 10 inch round dish with olive oil and place the tomatoes skin side down all around the pan. Season with salt, pepper, herbes de Provence and drizzle with olive oil. Bake for approximately 30 minutes or until soft.

Before you take out the tomatoes, roll out your dough to a 10 inch round. Spread the leeks on top of the tomatoes, then add an even layer of grated parmesan. Add the dough on top and tuck the edges in. Bake for another 30 minutes or until the dough is golden brown. To unmold, run a knife around the edges and flip onto a serving dish.


to print the recipe, click here

Comments: This was my first time making this recipe, and I think there is room for improvement. I added a little bit too much olive oil to the tomatoes before placing the dough on top, and the dough itself turned out a tad too oily for my taste.  I also think that for the size of my pan, one or even two more tomatoes cut up would have been better.  They shrink a little during roasting, keep that in mind when you make it and aim for full coverage of the pan. I hope you do try this recipe, by the way. It is very elegant and quite simple to prepare. Perfect to open a dinner as a first course, or to serve for brunch. It is nice at room temperature too, making it possible to prepare it in advance. My kind of recipe, all the way.  I intend to try a lighter version using phyllo dough just for fun… What do you think?

ONE YEAR AGO: Headed to Colorado!  (and there we are again this year…  😉

TWO YEARS AGO: Farofa Brasileira

THREE  YEARS AGO: Thai-Inspired Pork Tenderloin

FOUR YEARS AGO: A yummy Brazilian cake: Bolo de Fuba’

FIVE YEARS AGO:  Summer’s Tomatoes

SIX YEARS AGO: Leaving on a jet plane…