Green Tomato Tarte Tatin

 

I hope you still have some green tomatoes because, if you do, you’re in for a treat. If you don’t maybe someone you know has some green tomatoes. Regardless, this is one of the best green tomato recipes I’ve ever tried. It has lots of complex flavors, is relatively simple to make, and uses up green tomatoes. And your kitchen smells wonderful while it’s cooking!

I found the recipe on:

 http://www.npr.org/2012/10/10/162559715/tis-the-season-for-savory-tarts

Green Tomato Tarte Tatin

Based on the classic French dessert, this savory tarte tatin is a wonderful setting for fall's green tomatoes.

Makes 4 to 6 servings (Well, it should have made 4-6 servings, but we were greedy and two of us ate the whole thing. My stomach complained about stuffing it. But it was worth it!)

Crust

1 1/2 cups all-purpose flour

1 teaspoon salt

1/2 teaspoon baking powder

6 tablespoons frozen butter

1 large egg

About 1/4 cup ice water

Tomatoes

4 or 5 green tomatoes (firm but with a bit of give when you press them)

3 tablespoons salted butter

2 tablespoons dark brown sugar

1 shallot, minced fine

2 teaspoons fresh thyme, or 1 teaspoon dried

1 tablespoon balsamic vinegar

1/2 cup white wine

Salt and pepper to taste 

For the crust, in a large bowl combine the flour, salt and baking powder. Grate in the butter and mix with a fork until texture is crumblike. Break in the egg and stir well. Knead with your hands, adding just enough ice water to pull it all together into a workable ball. Knead for about a minute, to be sure the egg and butter are well incorporated. Wrap in foil or plastic, and store in the refrigerator until you're ready to use it, at least a half-hour. 

Preheat oven to 400 degrees. 

In a 9-inch skillet with a metal handle, melt butter over medium heat. Add the sugar and stir until melted. Add shallot and thyme (if you're using dry).

 

 

Cook until butter starts to brown and the sugar seems almost caramelized — about 5 minutes. Add the balsamic vinegar and white wine, and whisk into a smooth broth. Be sure to scrape all the good flavorful bits from the bottom of the pan.

Cook 5 or 10 minutes on a slow boil until the sauce is reduced and syrupy. 

Meanwhile, cut the tops off tomatoes. If tomatoes are very juicy or seedy, give them a gentle squeeze to drain a bit. Cut the tomatoes lengthwise in half. Place them cut side down on the cutting board and cut them into wedges, angling your knife around the curve of the tomato. 

Carefully transfer the sliced tomatoes to the pan in a pretty pattern, fanning the slices out as you do so, so that they lie more flatly against the sauce and the bottom of the pan. If using fresh thyme, sprinkle it over the tomatoes. 

Turn the heat down to medium-low, cover the pan and cook about 10 minutes. You want the tomatoes to be soft but not falling apart. How long you cook will depend on the ripeness and variety of the tomatoes. Try not to stir the tomatoes, although you can give them a little nudge or shake the pan slightly if they seem to be sticking. 

Remove the lid and continue to cook 5 to 10 minutes, until the pan is fairly dry, and the sauce is thick and syrupy. Season with salt and pepper. 

Roll the pastry to be just bigger than your pan. I like this pastry a little thicker than usual tart dough — maybe 1/3-inch thick. 

While the mixture is still warm from the stovetop, carefully place the dough over the tomatoes, tucking the sides in all around and folding them so they're a bit thicker than the rest of the dough. Prick the dough in a few places with a fork or knife. 

Bake about 25 minutes, until the top is golden brown and the juices are bubbling out from under the sides of the pastry. 

Allow to cool a few minutes, then very carefully turn onto a plate. Any pieces of tomato or juicy bits of sauce that get stuck to the top can be scraped off and added to the top of the tart.

This is really so SO good! Enjoy!