TOMATO TARTE TATIN

Tomato Tarte Tatin

Serves four as a main course or six as an appetizer.

Ingredients:

• 3 tablespoons extra-virgin olive oil, plus more for oiling the baking pan
• 2 cups cherry tomatoes, halved
• 2 garlic cloves, finely chopped
• Kosher salt and freshly ground black pepper
• 1 large onion, thinly sliced
• 2 teaspoons fennel seeds
• 2 tablespoons unsalted butter
• 2 tablespoons raw sugar
• 1-1/2 teaspoons balsamic vinegar
• Leaves from 3 thyme sprigs, plus more for garnish (optional)
• Leaves from 1 oregano sprig, plus more for garnish (optional)
• 3 large heirloom tomatoes, cut into 1/4-inch slices
• 8 ounces crumbled goat cheese (2 cups)
• 1 sheet frozen puff pastry, thawed

Preheat the oven to 275°F. Brush a 9-inch round baking pan with olive oil and line the bottom with a circle of parchment paper.

Toss the cherry tomatoes with 1 tablespoon of the olive oil, the garlic, a healthy pinch of salt, and a couple grindings of pepper. Place the tomatoes on a baking sheet and roast for 40 minutes.

Meanwhile, heat the remaining 2 tablespoons oil in a sauté pan or skillet over medium-low heat. Add the onion and a pinch of salt and cook, stirring occasionally, until golden brown, about 10 minutes. Remove from the heat.

When the tomatoes are done, remove them from the oven and increase the oven temperature to 400 degrees Fahrenheit.

In a small skillet stir the fennel seeds with a wooden spoon over medium heat, for a minute or so until they’re “toasted” and you can smell their aroma, being careful not to let them burn. Add the butter to the skillet. After it has melted, stir in the sugar and vinegar. Remove the fennel mixture from the heat and spread it over the bottom of the prepared baking pan. Scatter in the thyme and oregano leaves, then add the tomato slices in a single closely packed layer. Season with salt and pepper. Add the roasted cherry tomatoes, pressing to fill in any gaps. Add the sautéed onion and top evenly with the goat cheese.

Cut a round of puff pastry 1 inch larger than the diameter of the pan. Lay the pastry round over the tart filling and tuck the edges into the pan. Bake for 30 minutes. Lower the oven temperature to 350°F and bake for another 20 minutes, or until the pastry is completely cooked through.

Cool for 10 minutes and place a serving plate on the top of the pan. Hold the plate and pan firmly together and invert. Carefully lift off the pan and rearrange any tomatoes that may have become dislodged. Scatter the surface with more herb leaves, if you like.