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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Tomato recipes: Tomato Tatin

August 2nd, 2010 · 2 Comments · Brunch, Dinner, Gardening, Lunch, Snack, Summer Recipes, Vegetarian, Wine


 By the time we are approaching August, people start to run out of ideas for all the tomatoes in their garden. This “tomato tatin” always a welcomed dish at any dinner party and is perfect served at room temperature. It’s also convenient because you can make it a few days in advance. Sometimes I garnish it with crumbled goat cheese or feta and drizzled with some balsamic reduction and fresh basil or thyme.

Ingredients and recipe
You will need a 12 inch sauté pan and a pastry brush

Preheat oven to 375 for 20 minutes
1 sheet of thawed puff pastry
10 whole tomatoes, plum or small vine are best, you can garnish with sliced fresh tomatoes prior to serving.
1/4 EVOO for sautéeing
1/4 teaspoon of salt
1 tablespoon of sugar
1 egg beaten with a teaspoon of water for egg wash

Start by adding your whole tomatoes to the pan with olive oil and sauté. Sprinkle with salt and coat and lower flame. The tomatoes will begin to reduce and as the tomato juices start to bubble, add the sugar and coat all the tomatoes for a total of 10 minutes.

Have you puff pastry ready to place over the pan like a lid. Crimp the edges and brush the top with egg wash. Bake in the same sauté pan for 15 minutes and allow to rest before attempting to flip onto your serving plate.

When fully cooled to room temperature, place dinner plate on top of the crust while keeping hand firmly on top of the plate. Use the other hand on the handle to flip. The dish and the pan should never come apart from each other while flipping.

Once flipped your tatin will be perfectly positioned on your plate. Allow this settle until you are ready to serve and resist the urge to refrigerate. This is perfectly fine at room temperature for a few hours.

Prior to serving you can garnish with assorted sliced fresh tomatoes of any color, chopped herbs and your favorite crumbled cheese. This can be lunch accompanied by some grilled chicken or for dinner with grilled tenderloin. If you are serving this for a dinner party, add a green salad and some crusty bread.

Serve this with a full bodied Rose wine. Pick up a bottle Nautique Rose from Peconic Bay Winery. Not only is the wine flavorful and refreshing but it’s a great food wine and the stunning bottle will make it a great gift.

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2 responses so far ↓

  • 1 Creative Collections: Tomatoes | a project at a time // Aug 15, 2012 at 4:54 pm

    […] Tomato Tatin by Seasoned Fork […]

  • 2 Pedro // Oct 12, 2015 at 11:47 am

    Holy moly, I think I just got a twitch from wanting this so badly.Fortunately when I get home I’m totally going to hit that. I have one beautiful tomato left from my last farmers market visit and basil in my garden!!

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