Tomatoes for dessert?! That’s CRAZY! It’s also delicious. This very unexpected dish is a “wow” piece for your next dinner party. It’s sweet but you also taste the fresh tomato flavor and hint of thyme (I sometimes use a sprinkle of dried lavender too), so it’s fresh and a bit savory at the same time. This would be a wonderful light dessert with a spoonful of cream on top, or a side to a beautiful cheese board and glass of wine in the afternoon. Let’s get adventurous…
Caramelized Tomato Tart
Is it a dessert? Is it an app? You decide!
Ingredients
- 7-8 Roma tomatoes
- 3 tbs unsalted butter, room temperature
- 1/2 cup sugar
- 1 tsp fresh thyme leaves (can use lavender or another herb of your choice)
- 1 tsp vanilla extract
- 1 sheet frozen puff pastry, thawed
Instructions
- Preheat oven to 425 degrees and make sure the pastry dough is thawed out.
- Bring a pot of water to a boil and also prepare an ice bath in a separate bowl.
- 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. 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.
- Spread the room temperature butter all over the bottom of a 9” sauté pan, I recommend non-stick! Sprinkle the sugar and the fresh herbs over the top. Then gently lay the tomato halves over the sugar, outsides facing down, in circles around the pan, pressing down slightly once all are in place. Place the pan over a 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.
- Gently move the tomatoes around so they aren’t sticking. Drizzle the vanilla over the tomatoes. Now place the pastry dough over the top, trimming the corners to fit the pan. Cut 2-4 slits in the top. Slide into the oven for about 20 minutes, until dough is golden brown.
- 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. 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.
