Chef Clay Smith

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Tomato Tarte Tartin

clayton Smith

Tomato Tarte Tartin

This dish is one that plays with your taste buds, sweet yet savory. It’s great to start or even finish off a meal and is great for people who love tomatoes.

Ingredients:

1 Puff pastry sheet

1 tsp kosher salt

2 tsp of Fresh thyme leaves

3 Tbsp Cup olive oil

Honey 4 heaping Tbsp

3 large tomatoes sliced about 1/4 inch

1/4 cup finely grated peccorino cheese

Directions:

  1. preheat oven to 375 F

  2. cut out a circle of the puff pastry that is 10-1/2” to 11” then put aside

  3. in a 10” non stick skillet add olive oil and bring to a medium high heat.

  4. Add tomato slices to the pan and cook for 1 minute before drizzling half the honey over top and then sprinkling salt, thyme and half the cheese over the tomatoes and honey.

  5. carefully place your puff pastry circle over the tomatoes, making sure that it is all inside of the pan.

  6. poke 7 holes through the puff pastry to allow hot steam out and then place on the center rack of the oven.

  7. cook for 20 minutes the pull out (top should be evenly golden brown

  8. using a plate or baking pan, place it over the top of the tart and quickly and carefully flip it right side out. (be cautious with this step, use oven mitts and let it cool before flipping if you feel unsafe to avoid burning yourself)

  9. carefully transfer the tart to a baking pan and place it back in the oven under the high broiler setting. watch it carefully. it should only take one to two minutes for the puff pastry to brown and then its done.

  10. Sprinkle the remaining cheese over top and then drizzle with the remaining honey. cut like a pizza and enjoy!

This is definitely one of those dishes worth trying if you like to challenge your taste buds. remember to use the best ingredients you can find because it will completely alter the taste of the dish.

Whats your favourite way to cook with tomatoes that may seem a little different? Let me know in the comments below! Also, make sure to tag me on Instagram to show me your re-creation of this recipe!

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Until next time,

Chef Clay Smith